Vegan gluten-free oat waffles, made with some help from chickpea flour. Fast, easy and healthy, they are a great new take on classic waffles!
Gluten-Free Oat Waffles without Eggs
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.
Ingredients for the Oat Waffles
- Oats (ground into flour or ready-to-use oat flour; certified gluten-free, as needed)
- Chickpea flour
- Baking powder (certified gluten-free, as needed)
- Oil (a small amount)
- Coconut sugar
How to Make the Waffles
The batter is quick, and begins with whole oats.
Step One: Preheat Waffle Iron
Preheat your waffle iron (medium-high) so that it ready to use as soon as the waffle batter is prepared.
Step Two: Grind the Oats
Step Three: Whisk the Dry Ingredients
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.
Step Four: Add the Wet Ingredients
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.
Step Five: Add Batter to Waffle Maker
Next, ladle the batter into your preheated waffle maker according to the directions. I find that medium-high works best to make a browned, crisp-edged waffle when using oats.
Step Six: Repeat with Remaining Batter
Repeat adding batter to the waffle make until all of the batter has been used.
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!