For some reason I had always shied away from using 100% buckwheat flour in a recipe but I gave this a go to expand my repertoire for my gf friends. These turned out so soft with a crisp outside - perfect waffles.
Makes 7 to feed about 3 people
1 c buckwheat flour
1 Tbs rapadura sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 c buttermilk (you can make your own by mixing 1 Tbs + 3/4 tsp white vinegar with 1 1/4 c milk of your choice and letting it sit for 5 min)
1/4 c melted butter or coconut oil
1 egg or flaxseed egg (1 Tbs flaxseed mixed with 2.5 Tbs water mixed well, rest for 5 min to thicken)

In a bowl mix all the dry ingredients. In another bowl whisk all the wet ingredients. Pour the wet ingredients into the dry and mix until combined. Let batter rest for 15 min.

Preheat your waffle iron. Spray with oil spray or brush with butter for the first batch. When ready pour batter onto the hot iron plates (about 1/2 c per waffle) and cook for about 5 min. Lift out gently and serve immediately or keep warm in a warm oven. Arrange waffles in tent shapes like a house of cards so they stay crispy on the outside and don't go soft. Buckwheat cooks to a golden brown colour, darker than other flours. You can also use the batter to make pancakes or pikelets.
Serve with real maple syrup or homemade chocolate sauce (mix 1/3 c cacao powder, 1/3 c natural sweetener such as rice malt syrup and 1 Tbs coconut oil with 2 Tbs boiled water)