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.
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!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
- 1 and 1/4 cups (310 mL) water (more, as needed)
- 2 tablespoons (30 mL) vegetable oil (of your choice)
- 2 tablespoons (30 mL) coconut sugar (or sweetener of choice)
- 1 and 1/2 teaspoons vanilla extract
- In a food processor or high speed blender, 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, oil, coconut sugar, and vanilla, whisking until blended and smooth.
- 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).
- Category: Breakfast
- Method: Waffle Iron
- Serving Size: 1/2 waffle
- Calories: 99
- Sugar: 3.4 g
- Sodium: 104.1 mg
- Fat: 4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 13.6 g
- Fiber: 3.4 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: oat waffles, waflles, vegan, chickpea flour, egg-free, dairy-free, healthy, easy, high fiber, gluten-free, gluten-free vegan waffles