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!
Oats and chickpea flour work in structural and delicious harmony in egg-free recipes. For example, these multipurpose, 3-Ingredient Chickpea Flour and Oat Crepes, as well as this winning Chickpea Flour and Oat Quick Bread.
The reason is simple: in the absence of the binding protein of eggs, many an oat flour (or any gluten-free flour) recipe can fall flat, apart, or both.
Protein-rich chickpeas to the rescue! Chickpea liquid (from cans of chickpeas) can be used to mimic egg whites (the magic of aquafaba) in eggless recipes, and chickpea flour (+ water) can replace the structure of whole eggs.
Adding to the list of examples here at Power Hungry is this simple, versatile recipe: Healthy Oat Waffles, which are vegan, gluten-free, easy, and delicious!
The batter is quick, and begins with whole oats. Grind 1 and 1/2 cups of rolled oats in a food processor until they are a fine flour. Next, whisk the oat flour with 1/2 cup chickpea flour, as well as baking powder, and salt. You can always add sweet spices, like cinnamon or ginger, but I kept the essential recipe just that: essential.
These are waffles do have some oil, which helps them become crisp and, most importantly, prevents them from sticking to the waffle plates. No one needs to clean up stuck-on waffle batter! For that reason, I have not experimented with an oil-free option.
Water, a bit of sweetener (coconut sugar), and vanilla (yes, I consider vanilla essential :)) finishes the smooth, moderatly thick batter.
Next, make the batter in your waffle maker according to the directions, with the heat set to medium-high (the oats need a bit of extra heat to make a browned, crisp-edged waffle).
Breakfast is served!
I love to make waffles ahead of time and then toast them later. You can freeze them, too, so why not make a double, or triple batch!
Don’t waffle; make these ASAP!
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!
- 1 and 1/2 cups (180 g) chickpea flour
- 2 teaspoons (10 mL) baking powder
- 1/4 teaspoon fine sea salt (more or less to taste)
- 1 and 1/3 cups (310 mL) water
- 2 tablespoons (30 mL) vegetable oil (your choice of type)
- In a large bowl, whisk together the chickpea flour, baking powder 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).
- Preheat a standard waffle maker to medium-high heat.
- Spray the plates of the waffle iron with nonstick cooking spray; ladle or pour in about 1/2 cup (125 mL) 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).
Oil-Free Option: Replace the oil with an equal amount of water, unsweetened applesauce or unsweetened pumpkin puree.
- Category: Breakfast, Bread
- Serving Size: 1 whole waffle
- Calories: 129
- Sugar: 2.5 g
- Sodium: 272 mg
- Fat: 6.2 g
- Saturated Fat: 3.6 g
- Carbohydrates: 13.7 g
- Fiber: 2.5 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Keywords: waffles, chickpea flour, grain-free, gluten-free, 3 ingredients, vegan, egg-free, dairy-free, healthy, wheat-free, nut-free