Let’s talk breakfast!
I used to have the same green smoothie every morning. Boring, right? I’m not sure what happened but one day I decided that I was sick of green smoothies and needed something different. Enter aquafaba waffles. When you have an egg sensitivity you try to find egg substitutes that work well for different recipes, and aquafaba worked great here!
For those of you who don’t know what aquafaba is, it’s that yellowish water that comes from the chickpea can. This stuff is amazing because it whips up just like egg whites and helps to make the your waffles light and fluffy. I don’t think I will go back to using flax eggs any time soon after these waffles!
You can choose not to use aquafaba if you would rather use eggs or flaxseeds but I encourage you to try making it, especially if you cook beans or buy canned beans. I have only tried using aquafaba from chickpeas, which has a slight chickpea taste but I promise you won’t be able to taste it in this waffle recipe. If you are interested in learning more about aquafaba then you can read about it here. If not, then let’s carry on and make some waffles!
Adding strawberries to the waffle mix is optional. I use frozen strawberries as they seem to work better than fresh. After they have been sitting out of the freezer for a minute or so they are really easy to slice or chop.
I’m pretty particular about my waffles. I want them light, whole grain, naturally sweetened, fluffy on the inside and crisp on the outside. Plus it’s a huge bonus if they come egg-free, and stay together without falling apart. These waffles meet all those qualifications. Plus they freeze well!
If you are worried about them not being gluten-free, replacing the spelt flour with brown rice and tapioca flour works really well. The spelt flour does contain gluten proteins but is more tolerable than wheat flour and is easier to digest. Plus they will make these waffles rise a bit more, allowing for a thicker waffle. But to be honest, there really isn’t much of a difference.
Best of all, these waffles are vegan! So anyone can enjoy them! And if you are on an elimination diet, you have the option of making them gluten-free!
Top these waffles with coconut cream, fresh strawberries, and maple syrup! Yum!
I’m loving these waffles! They’re:
light & crispy
high in fiber
Oats – contain large amounts of beta-gluten, a type of soluble fiber that helps reduce “unhealthy” (LDL) cholesterol when eaten several times a week. They also contain heart-healthy trace minerals and phenolic compounds that are linked to reducing the inflammatory response and help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of cardiovascular disease. The fiber from oats swell up in the digestive track, absorbing water and taking with it waste and excess cholesterol particles.
If you try this recipe, let me know by leaving a comment and rating it! Thanks 🙂
These light, fluffy, and crispy waffles are vegan and heart healthy! And they take less than 30 minutes to make!
- 1 cup gluten-free oat flour
- 1 cup spelt flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup room temperature coconut milk
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup aquafaba*, whipped (or 1 flax egg)
- 1/2 cup frozen strawberries, chopped (optional)
In a mixing bowl, whisk together the dry ingredients: oat flour, spelt flour, baking powder, and salt. In another bowl, whisk together the wet ingredients: coconut milk, coconut oil, maple syrup, and vanilla extract.
Pour wet ingredients into dry ingredients. Stir until just combined. If the batter is still lumpy, that is okay. If adding frozen, chopped strawberries to the batter, do it now.
In another bowl, add the aquafaba and blend for about 3 minutes or until light and fluffy. Once semi-stiff peaks have formed, stir into the batter until just combined. Plug in your waffle iron to preheat now (I set the dial to medium heat).
Once the waffle iron has heated, scoop out the batter with a ¼ cup-measuring cup (this is all I used for each waffle). Place in the middle of each waffle iron square, and close the lid. Once you waffle is deeply golden and crisp, transfer to a cooling rack. Avoid stacking your waffles because they will lose their crispness.
Repeat with remaining batter. Serve waffles with fresh strawberries, coconut cream or whipped cream, and maple syrup.
• If using aquafaba isn’t something that interests you then replace it with egg or a flax egg.
• To make a flax egg, mix 1 tbsp. ground flaxseed and 2 tbsp. water. Let sit for about 5 minutes.
• Make your own oat flour by simply blending gluten-free oats in a food processor or blender. If I only need a small amount of oat flour, I will grind oat flour in my bullet.
• Want your waffles to have fewer calories? Then use water in place of coconut milk. I have tried this and the waffles still come out tasting great.
Serving size: 2 waffles
Calories 335 / Fat 13g / Carbs 48g / Protein 8g / Fiber 6g / Sodium 397mg / Sugars 7g