Yep, that’s right, you use whole chickpeas in this waffles recipe! No chickpea flour needed, you just use them right out of the can, so easy!
So how on earth can whole chickpeas (garbanzo beans) taste good in a sweet waffles recipe?
Exactly like this! With the help of a blender, of course. You’ll have to give them a try and discover the magic yourself. This may be one of the strangest breakfast concoctions I’ve ever made, but they turned out just right on the very first try, so that is always a good sign. Not to mention, they make the whole house smell amaaaaazing!
So where did we leave off last week?
I believe it was just before my roommate and I ran the Happiest 5k on the Planet: The Color Run! If you haven’t done this 5k before, I strongly suggest you do some research on when this awesome run comes to your city. This is my 3rd consecutive Color Run, and I don’t plan on stopping anytime soon! Although I may try and train just a tad before Round 4 because I don’t remember the last time my legs were so sore!!
To put things in perspective for you just a little bit, I’m not a runner. In fact, the last time I ran before last Saturday was proooobably the Color Run in 2013. (Is she serious?) Yepp. So you can imagine how terribly sore I was Sunday and Monday. I am just now starting to walk normally again. I’ve been rocking the awkward penguin strut for a few days now…my poor legs. But who’s complaining when you get the chance to have rainbows throw up all over you and then glitter to top it off? Plus, we somehow ran the dang thing in about 30 minutes! Shout out to my awesome roomie for cheering us on the whole time.
I also forgot to mention that I was the co-photographer of my very first event last week! So exciting!!
Talk about a huge step forward in my photography journey. Another little shout out to my friend Matt who gave me the opportunity to do this, and more importantly had total confidence in me when I didn’t think I was ready. But in any case, it’s gotten me so jazzed up, I just want to buy all the lenses, all the accessories, all the memory cards…and shoot ALL the things.
There isn’t a place I go now that I don’t wish I had my camera with me so I could capture the perfect shot and have that memory forever. More often than not, it’s Arizona’s nature being so dang beautiful. I can’t help but feel total bliss outside; I’m such an outdoorsy, nature person to my core. So…. let’s do a nature photo shoot! Any takers? 😉
In the mean time, let’s make this protein-packed waffles recipe!!
Vanilla Chickpea Waffles
- 1 can chickpeas (no salt added; drained, rinsed)
- 1 1/2 c. sweetened vanilla almond milk or your favorite nondairy milk (+1/4 c. extra if needed to thin down batter)
- 1/4 c. coconut flour
- 1/2 c. GF Pancake and Waffle Mix (I prefer Bob's Red Mill mix)
- 2 tsp. baking powder
- 1/2 tsp. Himalayan sea salt
- 1 tsp. Baking Truvia (can substitute 2 tsp. regular sugar)
- 1 tsp. vanilla extract
- 2 Ener-G egg replacers
- Mix dry ingredients in large mixing bowl and set aside.
- Rinse and drain chickpeas. Blend to a smooth consistency with almond milk and vanilla.
- Make egg replacers*.
- *To make an Ener-G egg, warm 2 Tbs. water in the microwave for no more than 15 seconds. You should be able to hold your finger in the water without being burned. If you let it get hotter than that, the “egg” will bond to itself instead of the ingredients when it’s baked. Add 1.5 tsp. Ener-G powder to the water and whisk together with a fork. Once all the clumps are beaten out, add to the bowl of ingredients.
- Combine wet and dry ingredients + egg replacers in the large mixing bowl. With a hand mixer, beat for 2-3 minutes until there are no clumps and the batter is the same consistency throughout. If you don’t have a hand mixer, make sure you achieve the same smooth consistency. This may take a few extra minutes.
- You should have the same batter consistency as regular pancake/waffle mix. If it seems too thick, add 2 Tbs. almond milk at a time until the right texture is reached.
- If you have control over the heat of your waffle iron, have it at medium-high. (On mine, it is at 5.5 out of 6.)
- Measure into waffle iron in 1/3-1/2 c. increments, depending on the size.
- You’ll want to leave them in there slightly longer than when your waffle iron says it’s done so it cooks all the way through. It should be ever so slightly moist in the middle, but not soggy. If they are mushy in the middle, they need more time.
- Top with your favorite goodies, and they’re ready to eat!
And I leave you with these two naked waffles… ready to be dressed up with all of your favorite toppings! Bananas, strawberries, pecans, blueberries, cinnamon, honey, apples, almond butter… OH the possibilities!
I’d love to see how creative you can be when you make these waffles, so make sure to tag Sharing Every Bite on Facebook, Instagram, or Twitter! And while these are a great way to start the day, I hope you are enjoying them for Brinner like me!