I’ve lived in Tucson for about ten years now.
When I first moved here, I lived with my older brother and his family in order to be able to attend the local college.
Though my brother was nice enough to let me stay with him for free, I still needed money for personal expenses, and quickly went looking for a job.
Waitressing was something I had high school experience with, and I soon secured a job at a local breakfast restaurant. Though I had to get up every morning at 4am, it was worth it to me to have my afternoons free for school and the gym.
One of the things I enjoyed the most about my new job was getting to see what everyone had for breakfast!
I’ve always been a voyeur when it comes to food, and this was no exception.
While everyone’s tastes varied to some extent, I found that the majority of people ordered either pancakes or waffles, usually with a side of eggs.
Unlike my husband, I didn’t grow up eating waffles or even really knowing what they tasted like, so I didn’t understand what the thrill was…until I started making my own.
Once we got married, one of the first meals my husband requested was waffles, so I found a good deal on Ebay for a $20 Cuisinart waffle maker, and it has served us well for the past six years.
In trying to compete with all of our allergies and still make something yummy and healthy, I decided to employ one of my favorite flours in a new recipe.
These chickpea flour waffles are very satiating because of the high amount of protein (each waffle has almost as much protein as one chicken egg), which also aids in blood sugar regulation, and they taste delicious!
These crispy, easy to make waffles are higher in natural protein, thanks to the addition of chickpea flour.
- 1/2 c. chickpea flour
- 1/4 c. rice flour use 1/4 c. more chickpea flour to make it grain-free
- 1 t. baking powder
- 1/8 t. baking soda
- 1/4 t. sea salt
- heaping 1/4 t. cinnamon
- 2 t. coconut sugar
- 1 egg
- 1/2 c. dairy-free milk
- 1/4 c. 100% pure apple juice water, or more milk
- 2 T. oil grapeseed, coconut, and olive all work great
- 8 drops of liquid stevia or two more teaspoons coconut sugar
- 1/2 t. vanilla
- Begin preheating your waffle maker.
- Mix your dry ingredients in a bowl (flours, baking powder, baking soda, salt, cinnamon, coconut sugar).
- In another bowl, mix your wet ingredients (egg, milk, juice/water/milk, oil, stevia (if using), and vanilla).
- Whisk everything together until there are no lumps (the batter is fairly thin).
- Spray your waffle maker with a thin layer of oil (I use my Misto for this).
- Ladle a good 1/4 cup of batter for each waffle (I like setting 3 for cooking).
- Repeat five times.
- Serve immediately!
Nutrition facts are based on using rice flour, unsweetened almond milk, apple juice, grapeseed oil, and stevia. WW points (new system): 5
I like to use a combination of chickpea and rice flours, as the rice flour contributes a great texture, but you can use all chickpea flour if you’re avoiding grains.
Using apple juice adds a bit of extra sweetness, but it can easily be replaced with more milk or even water.
Though maple syrup is always delicious on waffles, these are the type that taste great naked too! 🙂
What is your favorite breakfast to eat?