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3-Ingredient Chickpea Flour Waffles (V, GF, OIl-Free)

These 3-ingredient chickpea flour waffles are a wonder: golden, fluffy, and crispy-edged, they are naturally vegan, oil-free, grain-free & gluten-free.

I love a good waffle, especially if it is golden, fluffy, crispy at the edges, and drizzled with maple syrup. Are you with me?

If your answer is “yes,” then you simply must give my 3-ingredient wonder waffles a try.

Recipe Benefits

These chickpea flour waffles are everything you want in a healthy, delicious waffle. Specially, they are:

  • grain-free
  • vegan (no eggs, no dairy)
  • gluten-free
  • sugar-free
  • frugal (make that cheap)
  • filling
  • versatile (add in different spices, extracts, etc)
  • super-nutritious

I know, it sounds too good to be true. But trust me, it isn’t!

Ingredients for the 3-Ingredient Chickpea Flour Waffles

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • chickpea flour (it may also be labeled garbanzo bean flour, besan, or gram flour)
  • baking powder
  • Optional: vegetable oil (only a very small amount to help prevent sticking , It can be omitted)

You will also need som regular tap some water and (optional) salt for the basic recipe.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

These waffle could not be simpler to prepare.

Step One: Whisk the Dry Ingredients

In a medium or large bowl, whisk the chickpea flour, baking powder and (optional) salt.

Step Two: Add the Wet Ingredients

Add the water and (optional) oil to the bowl. Whisk thoroughly to ensure that the batter is completely blended and smooth.

Step Three: Preheat the Waffle Iron

Preheat the waffle iron to medium-high heat while the batter sits.

Step Four: Add the Batter to the Waffle Iron

Ladle the batter into the preheated waffle iron and cook according to waffle iron manufacturer’s directions (generally about 2-5 minutes), depending on the type of maker).

That, dear readers, is it!

Eat Immediately, Or Store for Later

Eat the waffles 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 eating the waffles hot and plated (hello, maple syrup), the quarters are ideal for portable eats, too!

Variations and Add-In Options

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.

Note: I suggest you do not add extras directly to the batter, since it is a thin batter (the add-ins will sink). Instead, ladle in the batter as described in step 3, and sprinkle with a heaping tablespoon (more or less) of your chosen addition. Close the lid and cook!

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.

Make a Waffle Sandwich

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… 🙂

3-Ingredient Chickpea Flour Waffles (V, GF, Grain-Free, OIl-Free Option)

3-Ingredient Chickpea Flour Waffles (V, GF, Grain-Free, OIl-Free Option)

Yield: 6 big waffles
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Grain-free waffles, made only 3 ingredients (chickpea flour, baking powder, & an optional 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! 


  • 1 and 1/2 cups (180 g) chickpea flour
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)
  • 2 teaspoons (10 mL) baking powder
  • 1 and 1/3 cups (310 mL) water
  • Optional 2 tablespoons (30 mL) vegetable oil (your choice of type; sub with more water for oil-free)


  1. In a large bowl, whisk together the chickpea flour, baking powder and salt. Add the water (and optional oil, or more water), whisking until blended and smooth.
  2. Preheat a standard waffle maker to medium-high heat.
  3. Spray the plates of the waffle iron with nonstick cooking spray (no need to do this if the waffle iron is nonstick) ; ladle or pour in about 1/2 cup (125 mL) batter.
  4. 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).
  5. 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 3 days, or the freezer for up to 6 months. Rewarm the waffles by toasting (pop-up toaster or toaster oven).

Addition Options: Consider adding up to 1/2 cup mini chocolate chips, finely chopped dried fruits (e.g., raisins, dried cranberries, finely chopped nuts or seeds to the affles. I suggest you do not add directly to the batter, since it is a thin batter (the add-ins will sink). Instead, ladle in the batter as decribed in step 3, and sprinkle with a heaping tablespoon (more or less) of your chosen addition. Close the lid and cook!

Nutrition Information
Yield 6 Serving Size 1 whole waffle
Amount Per Serving Calories 129Total Fat 6.2gSaturated Fat 3.6gCholesterol 0mgSodium 272mgCarbohydrates 13.7gFiber 2.5gSugar 2.5gProtein 5.3g

Did you make this recipe?

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Sunday 25th of February 2024

Unfortunately, when I followed the recipe, the “batter” came out like play sand. I added the optional oil. No luck. I added more water. It just became fluffier play sand. There was no way it would “pour” into my top-loading waffle maker.

I gave up, rolled it out about 1/3” thick and am currently baking it at 400 degrees to avoid wasting the expensive flour. Will see what happens.


Sunday 25th of February 2024

Hi Liz,

I’m so sorry the waffles did not work out. It sounds like there was a measurement issue along the way. Did you weigh the flour? 1.5 cups of chickpea flour mixed with 1.33 cups liquid definitely forms a batter, not a wet sand consistency. I hope you do giving them another try. Cheers.


Tuesday 20th of February 2024

So easy and good! I made a double batch and froze many of them — they froze well!


Wednesday 17th of May 2023

Hello! I can’t find notes on the about of mini chocolate chips I should add.


Wednesday 17th of May 2023

Sorry about that Amanda, They seemed to have disappeared into the ether! I have added the notes back, in the rice card and in the post itself. Thanks for letting me know this was missing!


Saturday 29th of April 2023

I made these waffles this morning for my husband, who has blood sugar issues, and they were delicious. Very nice recipe. Thank you.


Sunday 30th of April 2023

So glad you and your husband like them, Melissa!


Monday 9th of January 2023

Wonderful waffles! very tasty. I cut the recipe in 1/3 for just me. I have a Dash wafflemaker - 4.5 minutes was a good time.

I've been looking for recipes that my boyfriend and I can both eat - He is diabetic and I follow a low oxalate diet (for kidney stones). Chickpea flour is one of two flours that are good for both of us. (He can't use syrup, but that is another issue)

I used Bob Red Mill Chickpea Flour which is tested at 4.55 mg oxalate per 1/2 cup which is LOW!! Thank you, I had two lovely waffles that were actually good for me.

I will certainly be looking at other recipes of yours.

Thank you


Sunday 15th of January 2023

I am thrilled that these were such a success for you and your boyfriend, Beth! I have a host of other chickpea flour recipes, I hope that more will work for you two :)

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