Gluten-Free, Dairy-Free, Soy-Free Coconut Buckwheat Waffles with Fresh Berries

Prepare flax egg: In a small bowl, mix flaxseed meal with water. Let sit for 5–10 minutes until gelled.

Combine wet ingredients: In a medium bowl, whisk almond milk, apple cider vinegar, maple syrup, coconut oil, vanilla extract, and the flax egg.

Mix dry ingredients: In a large bowl, whisk buckwheat flour, coconut flour, baking powder, baking soda, and salt.

Combine: Slowly pour the wet mixture into the dry mixture, stirring until just combined. Let the batter rest for 5 minutes to thicken slightly.

Heat waffle iron: Lightly grease with coconut oil. Pour batter into the waffle iron and cook according to manufacturer’s instructions (about 4–5 minutes) until golden and crisp.

Serve: Top waffles with fresh strawberries, blueberries, shredded coconut, and a scoop of dairy-free cream or yogurt. Drizzle with maple syrup if desired.