Makes 8 to 10 waffles
Prep and cooking time: 30 minutes


1½ C buckwheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
6 Tbsp aquafaba (chickpea juice)
2 Tbsp sugar
1 C almond milk
1 tsp pure vanilla extract
3 Tbsp unsweetened applesauce
1 C plain nondairy yogurt
½ C margarine, melted, plus more for greasing
½ C fresh or frozen blueberries
Pure maple syrup, for serving
Flaked almonds, for serving (optional)
Fresh berries, for serving (optional)


In a large bowl, combine the buckwheat flour, baking powder, baking soda, salt, and cinnamon.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld mixer, beat the aquafaba on medium speed until it holds soft peaks, 5 to 10 minutes. Add the sugar, a little at a time, as you go.

In a separate bowl, whisk together the almond milk, vanilla, applesauce, yogurt, margarine, and ¼ cup water.

Pour the wet mixture into the dry mixture, add the blueberries, and stir to combine.

Carefully fold the beaten aquafaba into the batter—work gently so as to not deflate it too much.

Turn on the waffle iron and let the waffle batter sit for 10 minutes while the waffle iron gets hot.

Lightly grease the waffle iron with margarine and pour in enough batter for one waffle (the amount will depend on your iron). Close and cook for 2 to 5 minutes, until done. Repeat until all the batter has been used up.

Top with warm maple syrup, flaked almonds, berries, and/or any other favorite toppings you have on hand.