These 3-ingredient waffles are a wonder: golden, fluffy, and crispy-edged, they take 2 minutes to make & 5 minutes to cook! Made with chickpea flour, they are naturally vegan, 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. They are everything you want form a waffle , but so much more, specifically:
*ready to eat in under 10 minutes (from start to finish)
*frugal (make that cheap!)
I know, it sounds too good to be true. But trust me, it isn’t!
Ingredients: chickpea flour, baking powder, & some vegetable oil (plus some water & salt).
Batter Preparation: Whisk everything together until smooth (~2 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… 🙂Print
Oat waffles, made vegan with the help of some chickpea flour for structure. Sweetened with coconut sugar and scented with vanilla, they are a delicious new take on classic waffles.
- 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed)
- 1/2 cup (60 g) chickpea flour
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt (more or less to taste)
- 1 and 1/4 cups (310 mL) water
- 3 tablespoons (27 g) coconut sugar (see notes for options)
- 3 tablespoons (45 mL) vegetable oil (your choice of type)
- 1 and 1/2 teaspoons vanilla extract
- Preheat a standard waffle maker to medium-high heat (the oats need this somewhat higher heat).
- In a food processor, process the oats into a fine flour.
- In a large bowl, whisk together the oat flour, chickpea flour, baking powder and salt. Add the water, sugar, oil and vanilla, whisking until blended and smooth.
- Spray the plates of the waffle iron with nonstick cooking spray; ladle or pour in about 1/2 cup batter
- 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).
Sweetener: Use an equal amount of the granular or liquid sweetener you prefer in place of the coconut sugar.
- Category: Breakfast, Bread
- Serving Size: 1/2 waffle
- Calories: 96
- Sugar: 3.9 g
- Sodium: 151 mg
- Fat: 4.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 12.4 g
- Fiber: 1.4 g
- Protein: 2.1 g
- Cholesterol: 0 mg