Batter Preparation: Whisk everything together until smooth (~2 minutes). Let stand for 15 minutes.
Cooking: Cook in preheated waffle iron according to manufacturer’s directions (~2-5 minutes).
That, dear readers, is it.
Eat them immediately (yes, please!) or refrigerate or freeze ahead for an instant breakfast (simply toast to reheat–no need to defrost if frozen, just head straight to the toaster). As much as I love them plated, the quarters are ideal for portable eats, too!
Since it is a challenge to eat syrup-coated waffles on the move, consider adding some sweetener, or finely chopped dried fruit, or mini chocolate chips to waffles you plan to take on the move. Check out my notes for suggestions of how much to add.
A splash of vanilla is great, too, and, if you want to up the nutrition, replace the water with an equal amount of the milk of your choice.
You can also head in a savory direction (lunch! dinner! snacks!) with the addition of chopped fresh herbs, savory spices, black pepper, sriracha or hot sauce.
And lest any of us forget, waffles are quick bread, which means this is also a recipe for the easiest, most amazing, grain-free bread recipe. Bring on the sandwiches!
Hungry? Me too! I’m off to make a waffle sandwich… 🙂
Grain-free waffles, made only 3 ingredients (chickpea flour, baking powder, & a smidge of oil, plus water and optional salt). They can be varied with spices, vanilla, or savory herbs for breakfast or a perfect quick bread!
In a large bowl, whisk together the chickpea flour, and salt. Add the water and oil, whisking until blended and smooth. Let batter stand at least 15 minutes or refrigerate for up to 24 hours (batter thickens the longer it stands). When ready to use, whisk in the baking powder until blended.
Cook the waffle according to waffle maker directions (for most makers, until a light changes color). The waffles should be a deep golden color (adjust settings as needed).
Remove waffle and repeat with remaining batter.
Keep the waffles warm: You can keep the waffles warm in a 200˚F oven as you prepare all of the waffles.
Storage: Store the completely cooled waffles in an airtight container in the refrigerator for 1 week, or the freezer for up to 6 months. Rewarm the waffles by toasting (pop-up toaster or toaster oven).
Oil-Free Option: Replace the oil with an equal amount of water, unsweetened applesauce or unsweetened pumpkin puree.
Thank you for the recipe, they were simple and good. The only problem is, it was quite difficult to remove the waffles from the waffle maker, they tended to stick to the iron. I used 2 tablespoons of oil as per the recipe and lightly oiled the waffle irons before making the waffles, and I still had some trouble. But they were still good.
Thursday 5th of March 2020
So sorry to hear you had sticking problems, Didina. Glad they still came out ok/
Thursday 1st of February 2018
Thanks for this recipe! Made them this morning as pancakes. Added a few mushed chickpeas too. They were great!
Monday 5th of February 2018
That sounds great, Stephanie! I am a chunky bits kind of person (e.g., love chunky nut butters), so I love the idea of adding some mashed up chickpeas :)