Bettina Campolucci Bordi of bettinaskitchen.com shares her scrummy Buckwheat Waffles from her new cookbook, Happy Food: Fast, Fresh, Simple Vegan. Enjoy! (We know you will!)

I love this breakfast, especially on a lazy weekend morning. It ticks all my boxes in terms of comfort, indulgence and appealing that insatiable sweet tooth that we all have.

Makes 4 waffles

60 ml melted coconut oil, plus 1 tablespoon for the waffle iron

375 ml Almond Milk, shop-bought or home-made

200 g buckwheat flour

3 tablespoons cacao powder

1/2 teaspoon baking powder

1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod

pinch of salt

To serve:

230 g Coconut Yoghurt, shop-bought or home-made

1 teaspoon grated lemon zest

1 tablespoon maple syrup, plus extra for drizzling

1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod

a handful of fresh fruit

micro herbs and edible flowers (optional)


Start by heating the coconut oil in a pan over medium heat with the almond milk.

Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

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.

While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.

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.

Extracted from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant, £20) Photography © Nassima Rothacker