For a while, these chickpea waffles got the best of me. How to make them crisp and fluffy without sticking to my old waffle iron consumed me for days. But once I started playing around with the ingredients, I found a winning formula. They're delicious, vegan, gluten-free, and easy to make.
Mix all dry ingredients, except for the baking powder, together in a bowl. You'll add the baking powder at the end.
In another bowl, mash the banana and add the coconut milk, agave or maple syrup, and grapeseed oil.
The banana acts as a binder and a natural sweetener
If you're having trouble mashing the banana, put all of the wet ingredients in a blender and mix until smooth.
Add the wet ingredients to the dry, whisk gently, and set aside for 20 minutes to allow the flour to soak up the liquid and thicken up. Do not overmix.
When you're ready to make your waffles, preheat your waffle maker and add the baking powder to the batter. Whisk gently.
Note that the thinner the batter, the crispier the waffle. Play around with the batter to decide if you prefer your waffles to be crisp or more on the fluffy side.
I put my waffle maker on low because it browns my waffles quickly. Decide which temp is best for you.
Generously coat the plates of the waffle iron with cooking oil and pour about 1/2 cup of batter.
Cook until they're nice and golden. And if they stick to the waffle iron, consider adding more oil to the plates next time you pour the batter. Enjoy and top with fruit or with other toppings like coconut flakes, walnuts, or yogurt.