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Gluten-Free Waffles Recipe: Sprouted Hippie Waffles

Originally published on March, 27th 2019. Last updated on June 17th, 2022 Skip to Recipe

This is the best gluten-free waffles recipe, made with sprouted seeds for a super healthy hippie vegan waffle! Crispy on the outside and amazingly fluffy on the inside, this recipe uses sprouted buckwheat, amaranth, and pumpkin seeds for a magically beneficial and delicious waffle to start your day off right.

These sprouted hippie gluten-free waffles are vegan, fermented, delicious, and taste like sourdough bread made right in your own kitchen. They are our absolute FAVORITE! I like to make a huge batch of them 1-2 times per week for breakfast, lunch, and dinners. As soon as I make one batch I automatically fill another jar to ferment. The buckwheat makes the outside nice and crispy, while the amaranth makes the inside dreamy and fluffy when you bite into it. Can you say a match made in heaven?!

Some of you may know I’ve been on a sugar-free/body ecology anti-candida protocol for the last year. One of the recipes I’ve been leaning on was adapted from the recipe created by the Body Ecology Guru herself, Tara Carpenter. She has a website called Happy Bellies, if you are looking for more information on Body Ecology her corner of the interweb happybellies.net is a wealth of great information and recipes.

The recipe I’ll be sharing with you today is adapted from the Happy Bellies version. I promise you it will not disappoint! They are wonderful for brunch parties, or just a daily go-to snack/meal.

A top view of a stack of waffles on a plate with edible flowers, a fork, and syrup in the background.
Vegan Waffles Recipe with Sprouted Seeds

Sprouted Gluten-Free Waffles Recipe Ingredients

Amaranth is a grain with many health benefits, rich in fiber, B vitamins, calcium, iron, and zinc. It’s a nutritious gluten-free grain alternative to wheat.

Buckwheat groats are actually seeds, despite the “wheat” in their name. It’s gluten-free and very versatile, high in protein and iron. You could easily substitute the buckwheat in this recipe with millet or quinoa, I’ve tried both and they are all delicious and healthy options!

Pumpkin seeds are a wonderful plant-based protein with needed minerals and nutrients. These seeds contain loads of omega-3 and omega-6 fatty acids that play a major role in brain functioning and promote healthy skin, hair, and bone growth. Pumpkin seeds are also great to regulate metabolism, and healthy reproductive function and are a natural anti-depressant. If you prefer, sunflower seeds can be a substitute for pumpkin seeds in this vegan waffle recipe.

Sprouted Buckwheat Amaranth Millet Hippie Waffles

Benefits of Sprouting Seeds and Grains

Sprouting your seeds before cooking is a HUGE and vital step for these waffles. This process will literally wake up your seeds so they are easier to digest and break down in your body.

Sprouting the grains will provide a higher mineral and nutrient content for your seeds – think high protein, starch, and nutrients.

Sprouting your seeds, grains, legumes, and nuts is an ancient practice in many cultures and has made its way back to the health communities. It’s a practice that I have been using and it’s totally worth it. I can feel the difference in my digestive system with less bloating and gas.

How to Sprout Seeds

First, soak your seeds, pour all of your pumpkin seeds, amaranth, and buckwheat groats into a 64 oz mason jar with 1/4 cup of apple cider vinegar. When I soak and sprout my seeds I use this mason jar from Amazon. 

Fill the jar with filtered water and place it on top of the fridge or somewhere warm (around 80/85 degrees).

Shake your jar a couple of times a day to make sure the bottom of the jar is getting water too.

Leave for 8-24 hours to fully sprout – you can leave for up to a month to ferment. The longer the better in my opinion!

A stack of waffles on a plate with blueberries and pansies.
Stack of Hippie Waffles

How to Make Sprouted Gluten-Free Waffles

Drain the water out of the sprouted seeds jar and discard this water.

Turn on your waffle maker to heat up while you measure 3 cups of filtered water for the batter.

Then, blend the gluten-free waffle batter with the soaked seeds and 2-3 cups of filtered water. Add 2 cups of water first, and if it doesn’t blend well add the rest of the water. Then add the coconut oil, salt, spices, and remaining ingredients.

If you have a small blender I recommend taking 1/2 of the batter at a time and blending on high speed. In a blender or Vitamix, blend for 3 minutes until fully liquid and incorporated.

The batter should be very thick! If the batter is watery the waffles can turn out doughy on the inside, which is why I recommend adding a smaller amount of water, to start with.

Make the waffles as you normally would in your waffle iron. Each round may take 13-15 minutes depending on your waffle iron.

Tip: Turn your waffle maker between the 3rd and 4th settings on your waffle maker – I use this one from Amazon.

Large waffle on a plate with edible pansies, surrounded by daffodils, syrup, and a cup of coffee.
Sprouted Gluten-Free Waffles

How to Store and Reheat

How to store:
Store in the freezer in a zip lock with parchment paper for each layer so they don’t stick together.

They will last in the freezer for 2-3 months and in the fridge for about a week.

How to reheat:
Place in oven with broiler on for about 5 minutes – or a toaster oven would work great too. You will know they are done when the edges are crisp and the inside is warm.

Sprouted Gluten-Free Waffles Toppings Ideas

Add 2-3 teaspoons of stevia and cinnamon for a sweet waffle. This is my favorite way to enjoy layered with ghee!

Make them a full savory meal with avocado, & sauteed vegetables.

When we travel, these waffles are my favorite go-to snack to bring along. They even work as a meal when I can get into the kitchen to make a side of veggies, or I order veggies at a restaurant and pull out the waffles to enjoy them with!

I haven’t tried it but Tara from Happy Bellies recommends making pancakes from the same batter. She also has loads of yummy waffle topper suggestions. Be creative!

*I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee.

Try these other breakfast recipes:

Sprouted Buckwheat Amaranth Millet Hippie Waffles

Sprouted Gluten-Free Hippie Waffles

Yield: 10-12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This is the best gluten-free waffles recipe, made with sprouted pumpkin and amaranth seeds for a super healthy hippie vegan waffle!

Ingredients

Instructions

    1. Soak your seeds.
    2. Pour all of your pumpkin seeds, amaranth & buckwheat groats into a 64 oz mason jar with your 1/4 cup of apple cider vinegar.
    3. Fill the jar with filtered water and place it on top of the fridge or somewhere warm (around 80/85 degrees).
    4. Leave for 8-24 hours to fully sprout - you can leave for up to a month to ferment. (The longer the better in my opinion.)
    5. Drain the water out of the jar and discard this water.
    6. Now get your 3 cups of filtered water. (this is a good time to turn on your waffle maker to heat up)
    7. Blend the batter.
    8. Blend the waffle batter, with the soaked seeds and 2-3 cups of filtered water
    9. Add 2 cups of water first, if it doesn't blend well add the rest of the water.
    10. Add in the coconut oil, salt, spices, and remaining ingredients and blend.
    11. If you have a small blender I recommend taking 1/2 of the batch at a time and blending on high speed in a blender or Vitamix for 3 minutes until fully liquid & blended.
    12. The batter should be very very thick! if the batter is watery the waffles can turn out doughy on the inside.
    13. Make the waffles.
    14. Each round may take 13-15 minutes depending on your waffle iron.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 915mgCarbohydrates: 21gFiber: 3gSugar: 1gProtein: 6g

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