Ingredients

• 1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds
• 2 teaspoons plus 2 tablespoons pure maple syrup
• Pinch of kosher salt
• 1 cup whole-milk ricotta
• 1 cup buckwheat flour
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1/4 cup flaxseed meal
• 1 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, room temperature
• 2 cups buttermilk
• 1/2 cup virgin coconut oil, melted
• 1/4 cup (packed) dark brown sugar
• 2 teaspoons vanilla extract
• 2 ounces bittersweet chocolate, coarsely chopped
• Nonstick vegetable oil spray
• Pure maple syrup (for serving)

Instructions

1. Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
2. Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
3. Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
4. Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
5. Serve waffles topped with whipped ricotta, crumble, and maple syrup.