Easy Chickpea Flour Waffles! Light, golden, perfectly crispy edges––they are everything you could dream a breakfast to be. Plus healthy and protein packed!
My first time experimenting with chickpea flour, and I’d say it was a crispy, fluffy breakfast (or dinner) success. I tested them a few times––varying the ratios for that perfect texture, and trying them both with and without eggs. The recipe includes both options, so perfect if you are vegan or not. Either way they are super tender, not too sweet, full of protein, and easy to make.
I’ve eaten them stacked with syrup and sliced bananas. Generously drizzled in almond butter and buried with blueberries. Messily munched mid-afternoon with a dollop of jam. And re-toasted the next day with a handful of mini chocolate chips sprinkled so they melt right in. No wrong way to go about it!
And the recipe makes eight good sized waffles, so enough to share or try tons of topping combos for yourself. If you are new to chickpea flour here is your perfect introduction. Or if you already know and love the stuff, consider it brunch brought to you by an old friend. Either way, I hope you love them!
Easy Chickpea Flour Waffles
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 waffles 1x
- Category: breakfast
- Cuisine: american
Description
Easy Chickpea Flour Waffles! Light, golden, perfectly crispy edges––they are everything you could dream a breakfast to be. Plus healthy and protein packed!
Ingredients
- 1 1/2 cups (210g) Edward and Sons Let’s Do Organic® Chickpea Flour
- 2 cups (480g) nondairy milk
- ¼ cup applesauce (or 2 eggs if not vegan)
- 2 tsps cinnamon
- 1/4 tsp salt
- 2–4 tbsp coconut sugar
- 2 tsps baking powder
Instructions
- Whisk together all the ingredients.
- Cook in a preheated waffle iron (sprayed with non stick spray) until golden brown.
- Pile them up, add toppings, drizzle with syrup, and eat!
- Refrigerate or freeze the leftovers, and toast to reheat.
Nutrition
- Serving Size: 2 waffles
- Calories: 223
- Sugar: 9g
- Sodium: 306mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 11g
Keywords: gluten free, breakfast, brunch, protein, grain free, easy, healthy, pancakes, garbanzo, dairy free
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Can’t wait to try this! I’m glad I found a high protein waffle that doesn’t have protein powder!
YES!! I hope you love them Shawn, let me know how they turn out 🙂
Hello! I tried this but not sure what I did wrong bc it wouldn’t stay in the waffle maker and got burned. It was gooey in the middle.
★★★
Oh no!! Did you spray your waffle iron? And how thin/thick was your batter?
Yes, I did spray. I would say the batter was thin. But the taste of it besides the gooey part was delicious
I tested it multiple times and never had a gooey inside, but perhaps try adjusting the ratio to less milk. Also cooking them lower temp/setting for longer might help!
Hi, thank you for the recipe 🙂 which applesauce would you recomend? I live in mexico and Im not sure of which one will work hehe. thank you
I personally use unsweetened applesauce made with apples, water, and ascorbic acid. You can make your own too: https://www.seriouseats.com/recipes/2011/12/really-simple-applesauce-recipe.html
Perfect I’ll try doing my own. Thank You a lot 🙂
I’m excited to try it! Will another brand of chickpea flour work?
Sure, any brand will work!
Thanks so much!
when i’m excited to try a new recipe, i often get so into it that i forget to make sure i have all the ingredients lol, this happened to me with the applesauce here BUT i used mashed banana instead and they turned out amazing!!!! one of my favourite things to make for breakfast now
★★★★★
YAY!! I am so happy you loved them Ani, honored that they have become a go-to🤗 And I bet they were delish with banana, thanks for sharing!
These look so delicious & can’t wait to try!
Can this recipe be used for pancakes?
Yes it’ll work for pancakes too! Just cook them low and slow to make sure the middles cook thoroughly🥞
Will do! Thank you!
★★★★★
Sadly, mine turned out nothing like the photos. I measured everything by weight because I know gluten-free recipes can be finicky and the batter was super runny. I tried the batter that way and it was a burned mess. Tried adding more chickpea flour to thicken it up and it helped a tiny bit but the texture was still all wrong. Tried letting the batter rest to fully hydrate the chickpea flour and still no good. The batter burned on the outside before it cooked on the inside.
★
I’m so sorry they didn’t work out for you Rebecca! Hard for me to troubleshoot without being there, could be the brand of chickpea flour (I’ve only tested with Edward and Son’s) and/or measurement differences especially if you didn’t measure by weight
Have you tried making this batter the night before?
I have not tried that personally, but it definitely could work!