These easy chickpea flour waffles are a delicious, gluten-free way to enjoy a healthy waffle recipe! They're both low in sugar and high in protein, making them a great choice for a lazy morning.
In my younger years, I was a waitress for a breakfast place where I saw firsthand how people fueled their morning.
I'm sure it'll be no surprise to learn that most people ordered either waffles or pancakes, usually with a side of eggs.
While I'd tried a pancake or two in my youth, I had never had a waffle!
After getting married, I learned my husband loves waffles, so I knew I had to come up with a good recipe for him.
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: chickpea!
These chickpea flour waffles are very satiating because of the high amount of protein, which also aids in blood sugar regulation. They also taste delicious!
Ingredients and substitutions
- Flour - Use all chickpea flour (also known as garbanzo bean flour) for grain-free waffles, or use 3/4 cup chickpea flour and 1/4 cup brown rice flour for a crispier waffle. Bob's Red Mill is my favorite chickpea flour, as it has the best taste and texture.
- Baking powder AND baking soda
- Salt, vanilla extract
- Coconut sugar - This adds a little sweetness, but can be left out or reduced if you are on a low sugar diet.
- Fat - Use melted butter or oil; I've had good luck with grapeseed, olive, and coconut oil.
- Milk of your choice - I've used many different milks, including almond, Homemade Coconut, whole milk, and even half milk, half water.
Mix together the dry ingredients in a large bowl. Mix the wet ingredients in a separate dish (I just mix everything in my one pint measuring pitcher.
Add the wet ingredients to the dry mix and whisk just until incorporated.
Pour the batter onto a preheated waffle maker.
I have both a Hamilton Beach waffle maker, as well as this Cuisinart variety (which is my favorite!). I typically use 1/4 -1/3 cup of batter per waffle.
Repeat as needed to use up all the batter.
How many waffles you get will depend a bit on the size of your waffle maker; I typically get five good-sized waffles.
For a crispier waffle, substitute 1/4 cup of rice flour for the same amount of chickpea flour.
For the milk, use a 'scant' cup, which basically means about 1-2 tablespoons LESS than a full cup.
Other breakfast options
Not into waffles? Try a few of my other favorite breakfasts!
I also have Chickpea Flour Pancakes!
Easy Chickpea Flour Waffles
- 1 cup chickpea flour see Notes
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 Tablespoon coconut sugar
- 1 (scant) cup milk of your choice see Notes
- 1 large egg
- 2 Tablespoons oil (or melted butter) grapeseed, coconut, and olive all work great
- 1 teaspoon vanilla
- Begin preheating your waffle maker.
- Mix your dry ingredients in a bowl (flour, baking powder, baking soda, salt, and coconut sugar).
- In another bowl, mix your wet ingredients (milk (a SCANT cup!), egg, oil, and vanilla).
- Whisk everything together until there are no lumps (the batter is on the thin side).
- Spray your waffle maker with a thin layer of oil (I use my Misto for this).
- Ladle a good 1/4 - 1/3 cup of batter for each waffle.
- Repeat as needed for your size waffle maker. I use a Cuisinart and typically get five waffles.
- Enjoy immediately.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!