Brunch With Hearty Buckwheat Waffles and Strawberries

“I love this breakfast, especially on a lazy weekend morning. It ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.” — Bettina Campolucci Bordi, Happy Food

Makes 4 waffles, serves 2.

You’ll Need:

• ¼ cup melted coconut oil, plus 1 tbs. for the waffle iron
• 1 ½ cups almond milk
• 1 ⅓ cups buckwheat flour
• 3 tbs. cacao powder
• ½ tsp. baking powder
• ½ vanilla pod (bean), scraped, or ½ tsp. ground vanilla pod
• pinch of salt

To Serve:

• 1 cup coconut yogurt, shop-bought or home-made
• 1 tsp. grated lemon zest
• 1 tbs. maple syrup, plus extra for drizzling
• ½ vanilla pod (bean), scraped, or ½ 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 yogurt 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 yogurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

Recipe excerpted with permission from “Happy Food” by Bettina Campolucci Bordi, published by Hardie Grant Books July 2018, $29.99 hardcover.

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