Millet Waffles

We are one moon cycle away from spring. It is time to start eating foods that are lighter, brighter, and cooked a bit more quickly. Ayurveda tells us that this is kapha, or earth, season. It is a time to get grounded and to do our best not to get stuck.

Whenever we cook and eat, we gain yet another opportunity to attune to the season, breathe deeply and relax. May this recipe inspire a new cooking wave for you. If you would like support with recipes and meal plans, take a look at my custom healthy cooking guide here.


Thanks to Rebecca Wood for this recipe inspiration!

In a blender, soak 1 cup millet and 3 cups water overnight. Be sure to cover the blender with a kitchen towel.

When you wake up, drain off any excess water.


  • 1/2 cup buckwheat flour

  • 1/4 cup shredded, unsweetened coconut

  • 1/4 cup flax seed meal

  • 2 Tablespoons olive or sunflower oil

  • 1 Tablespoon honey or maple syrup

  • 1 cup plant milk (almond or hemp)

  • 1/2 teaspoon sea salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

Blend well, pour into waffle-maker or into skillet if making pancakes, and enjoy!

These can be eaten as sweet waffles with nut butter, applesauce, and other toppings of your choosing. They can also be a savory bread to eat with soup and salad.