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Gluten-Free Chocolate and Buckwheat Waffles

['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)']

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.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
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.
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.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.

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