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Soak buckwheat and millet overnight. Wash and drain.
Heat oven to 220 C (425 F).
Slightly grease the oven waffle forms – use a cooking brush or just your finger. Remember, just a tiny bit is needed. Place waffle forms on a baking sheet lined with parchment paper.
Put all ingredients (EXCEPT baking powder) in blender and blend into homogeneous batter.
When the oven has reached the right temperature, blend in the baking powder and divide the batter between waffle forms using ladle.
Bake waffles for 20-25 minutes, until you see they are quite firm and golden.
Remove from oven and let cool a bit.
Put the waffles upside down on the baking sheet and remove from silicone form. Bake the waffles for another 10 minutes until they start to turn golden.