Hemp-Buckwheat Blender Waffles w/ Spiced Apples by Lindsey | Dolly and Oatmeal

time is precious these days.  life with a newborn has put a lot of things into perspective that i took for granted previously.  even when amesy's napping there seems to be a million things that need my attention and there's just never enough time.  between feeding him every 2 hours, changings, and just general fussiness there's little time for much else.

i kind of knew this would be the case, as people warned me.  so before ames made his entrance into this world, i developed some busy lady recipes that bridge the gap between eating anything that resembles food, and easy-peasy, crave-worthy food that i would never have enough time to make.  a recipe that simply throws a few pantry items into a blender and results in a delicious, and sustaining breakfast meal is something that made/makes me super excited.  so, i was super thrilled when i got the recipe for these blender, high-vibe, good for any day, waffles just right and good enough to share them you!  the ingredient list is really clean, sticking to a lot of the superfoods we all know and love.  and while i love eggs, i get a lot of readers asking for vegan friendly recipes or alternatives.  with a nod to my vegan friends, these waffles are egg-free, and utilize ground flax here for binding purposes - yay, flax!  so, whether you're a new mom, a busy lady, a busy dude, or someone who appreciates an easy meal, this one's for you ;) 

*i wrote this post before the election, but i would be remiss if i didn't address my feelings on this. first, i believe in this democratic process, and therefore i will continue my beliefs while continue theres.  my only hope is that love, compassion, acceptance of differences, open-mindedness all continue to have a seat at the table in a trump administration.  i keep hope alive that i will be able to raise my son in his first 4 years on this earth without the hate and discrimination the trump campaign so viciously spewed these past months.  i am so tremendously sad at what could have been, and was extremely proud to have amesy at my side when i cast my ballot for the first female president.  i spent most of yesterday with tears streaming down my face, and holding my baby close to me.  that said, i'm hopeful that the rights we've worked so hard to attain won't be taken away; that so much of what keeps millions of americans safe, and insured, and healthy won't be overturned, and we can accept and understand one another a bit more.  

peace, love & light. xo!

Hemp-Buckwheat Blender Waffles w/ Spiced Apples | v & gf

i like making a double batch of this recipe to freeze and have leftovers.  the spiced apples take a bit more time to make, but can also be made ahead of time and reheated as needed.  

| makes 4 waffles |

  • 1 cup plus 2 tablespoons unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup buckwheat flour
  • 1/4 cup hemp hearts/seeds
  • 2 tablespoons coconut sugar
  • 2 tablespoons melted unrefined extra-virgin coconut oil. melted, plus more for waffle iron
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt 

spiced apples

  • 1 tablespoon unrefined extra-virgin coconut oil
  • 1 large apple (i like honeycrisp or pink lady)
  • 1/4-1/2 teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • tiny pinch of salt


  • sliced almonds
  • hemp hearts
  • maple syrup


  1. preheat oven to warm (about 180Β°F) and place a baking sheet lined with parchment paper inside.  
  2. in the container of an upright, high-speed blender, combine the almond milk and vinegar. let the mixture sit for 10 minutes, until bubbly. next, add the remaining ingredients and blend on high for 1 minute, scraping down the sides as needed.  let the mixture rest while you preheat the waffle iron.
  3. grease the hot iron with some coconut oil and pour a heaping 1/2 cup of the batter into it. cook for 3-4 minutes, until the edges are a bit crispy.  place the waffle into the preheated oven and repeat with the remaining batter.
  4. keep the waffles warm while you make the spiced apples.
  5. heat a 10-12 inch skillet over medium heat.  once hot, add the coconut oil, apples, spices, and salt.  cook until soft and tender, gently flipping them over to cook evenly, about 7-10 minutes.
  6. serve waffles warm topped with spiced apples, sliced almonds, hemp seeds, and maple syrup. 


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banana buckwheat waffles w/ blue-barb syrup

banana buckwheat waffles w/ blue-barb syrup

banana buckwheat waffles w/ blue-barb syrup by Lindsey | Dolly and Oatmeal

the pursuit of happiness and being fulfilled has never been a big problem for me, however, the fear of failure and the waves of self-doubt have always been a hurdle to jump - nagging myself with questions like: am i doing the right thing, is this good enough, how can i be better? i know that a bit of self-analysis is good, healthy even, but the delicate balance of it all can be super tricky.  i would be lying if i said i never compared myself to another; wishing i could be, or think differently, that certain things wouldn't feel like such obstacles or that i could put it all out there without the fear of being judged.  but then there's a flicker of reflection where i realize i'm wasting too much time not being in the here and now, making the most of my time in this lovely, complex, sometimes crazy, world; that people will be people, and all you can do is surround yourself with positivity, a healthy dose of skepticism, laughter, creativity, and the feeling of being known and appreciated.  

these waffles were totally inspired and adapted by kimberley's pumpkin buckwheat waffles post from last fall.  at the time i didn't know what i was more touched and excited by, her words or the recipe.  she recounted her feelings on being gluten free, her fear of being judged for it, and deserving a chance at thriving in this world.  i totally empathized with her and quickly thereafter made her incredible waffles!  this time, i swapped the pumpkin for banana, and made them a little more dairy-free friendly.  the mixture of flours used give them a complex, wholesome quality, while the banana puree holds it all together and offers a banana bread-like flavor (when you press these gems in your waffle maker you'll think you're making banana bread, fo' reals!)!  and i topped it all off with my maple blue-barb jam from the other day - the best part about the jam is that it's maple syrup based, can be warmed up on the stovetop and used as a fruity syrup that's perfect for topping just about any breakfasty baked good.  

make sure you check out kimberley's new cookbook, vibrant food, which will be released on june 17th!  i've had mine pre-ordered for months, and from what i'm hearing it's a total gem (not surprising)!

banana buckwheat waffles w/ blue-barb syrup (gluten + dairy free)

adapted from The Year In Food

| makes 8-9 waffles |


  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 3 small/medium bananas, pureed in a food processor
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons extra virgin olive oil, extra oil for greasing waffle iron
  • 1/2 teaspoon pure vanilla extract



  • in a large bowl, whisk the dry ingredients; set aside.  in another large bowl, whisk together the wet ingredients; whisk the wet ingredients into the dry and set aside
  • heat your waffle iron on a medium-high setting (for instance, my waffle iron has 5 heat settings, so i heat the iron on 4).  also, preheat oven to warm and place a baking sheet with foil inside
  • using a pastry brush, brush the hot iron with oil; then ladle batter onto iron (i used approximately 1/3 cup worth of batter each time), cook for about 3-5 minutes (this depends on your waffle maker), and transfer to baking sheet - keep waffles warm while you repeat this process with remaining batter
  • while your waffles are keeping warm, place a small saucepan on the stove over medium heat.  place the 1/2 cup of blue-barb jam into the warm pot and stir until hot; then transfer syrup to a serving dish
  • serve waffles warm with syrup and toasted almonds