Tri-Flour Pecan Waffles

Recently me and my husband participated in Hot Rod Power Tour, at a Waffle House in North Carolina I discovered pecan waffles, I probably ate them 3 times in 7 days…those things are amazing. So of course the day after we returned I needed to create a nutritional dense recipe for pecan waffles. In this recipe I swapped out eggs for chia seeds (if I eat eggs I look like a puberty ridden teenager, my skin is a mess) and opted for a mix of buckwheat and almond flour for nutritional density while still keeping a bit of unbleached all-purpose flour so the kids will still eat them. You could totally do this with just mixing the 2 flours for a “gluten-free” version however they would be denser if I where doing it I would increase baking powder by 1 tsp to help lighten them or you could use the 1/2 cup seltzer water instead of regular water.

If you are interested in seeing our journey of Hot Rod Power Tour which was 2250 miles, 7 cities, 8 days in a 1968 Ford Mustang we documented our trip on Instagram at That_68_Stang.

Tri-Flour Pecan Waffles

Makes 7-8 Belgium waffles

  • 1 cup buckwheat flour
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 3 Chia eggs (3T chia seeds mix with 1/2 cup water let sit for 5 mins) or you can use 3 eggs
  • 2t baking powder
  • 1/2t sea salt
  • 1t cinnamon
  • 1t vanilla
  • 2T brown sugar
  • 2 cups water
  • 1/2 cup water
  • 1/4 cup butter, melted
  • 1/2 cup pecans, chopped


Combine chia seeds and water to make chia eggs, let sit. Add in all dry ingredients in large bowl, in a separate bowl combine all wet ingredients including chia eggs. In the dry ingredient bowl create a well in the middle, our in wet ingredients and mix until combined (do not over mix, still should be lumpy). Heat waffle iron and add batter as directed to waffle iron. Serve with fresh fruit and/or maple syrup and enjoy.

Nutritional facts

Vegetarian alternative – opt for coconut milk over regular milk

Gluten-free– omit all-purpose flour and increase buckwheat and almond flour by 1/2 cup. You may also want to increase baking powder by 1 tsp or opt for seltzer water over regular water in recipe both of these will help lighten the denser flours.

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