This breakfast ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.
Hearty Buckwheat Waffles with Strawberries 1

Makes 4 waffles, serves 2

  • 60 ml (2 fl oz / 1⁄4 cup) melted coconut oil, plus 1 tablespoon for the waffle iron
  • 375 ml (13 fl oz / 11⁄2 cups)Almond Milk, shop-bought or home-made (see page 139)
  • 200 g (7 oz / 11⁄3 cups) buckwheat flour
  • 3 tbsp cacao powder
  • 1⁄2 tsp baking powder
  • 1⁄2 vanilla pod (bean), scraped, or 1⁄2 tsp ground vanilla pod
  • pinch of salt

To serve

  • 230 g (8 oz / 1 cup) coconut yoghurt
  • 1 tsp grated lemon zest
  • 1 tbsp maple syrup, plus extra for drizzling
  • 1⁄2 vanilla pod (bean), scraped, or 1⁄2 tsp ground vanilla pod
  • handful of fresh fruit
  • micro herbs and edible flowers (optional)


  1. Start by heating the coconut oil in a pan on medium heat with the almond milk.
  2. Place all the remaining waffle ingredients, including the melted coconut oil and almond milk into a bowl and mix well.
  3. Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron
    and cook until super crispy.
  4. While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.
  5. Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

Recipe and Images Courtesy of Bettina’s Kitchen 

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