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Garbanzo-Oat Waffles

Garbanzo-Oat Waffles recipe image
These Garbanzo-Oat Waffles are a hearty, protein-packed twist on the classic breakfast staple. By blending oat flakes into a coarse flour and combining them with garbanzo flour, you get a waffle that is both chewy and crisp, with a subtle nutty flavor. The batter comes together quickly in a blender, making this an ideal recipe for busy mornings or lazy weekends. They pair beautifully with fresh fruit, a drizzle of maple syrup, or a dollop of nut butter. Because they are naturally gluten-free and vegan (when using honey substitutes or omitting honey), they cater to various dietary preferences without sacrificing taste or texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 377.1
Dietary: Vegetarian
Description
These Garbanzo-Oat Waffles are a hearty, protein-packed twist on the classic breakfast staple. By blending oat flakes into a coarse flour and combining them with garbanzo flour, you get a waffle that is both chewy and crisp, with a subtle nutty flavor. The batter comes together quickly in a blender, making this an ideal recipe for busy mornings or lazy weekends. They pair beautifully with fresh fruit, a drizzle of maple syrup, or a dollop of nut butter. Because they are naturally gluten-free and vegan (when using honey substitutes or omitting honey), they cater to various dietary preferences without sacrificing taste or texture.
Ingredients
  • 1 cup AM Oat Flakes
  • 1/2 cup AM Garbanzo Flour
  • 1 1/4 cup Water
  • 1 tablespoon AM Unrefined Vegetable Oil
  • 2 teaspoon Honey
  • 1/4 teaspoon Sea salt, or more (optional)
  • 1/2 teaspoon Non-alum baking powder
Directions
  1. 1
    Preheat your waffle iron according to the manufacturer's instructions.
  2. 2
    Place the oat flakes into a blender jar.
  3. 3
    Pulse or blend the oats until they form a coarse flour consistency.
  4. 4
    Add the garbanzo flour, water, vegetable oil, honey, sea salt, and baking powder to the blender.
  5. 5
    Blend on high speed until the batter is smooth and fully combined.
  6. 6
    Let the batter rest for 5 minutes to allow the flours to hydrate.
  7. 7
    Blend the batter again for 2 seconds to ensure a uniform consistency.
  8. 8
    Lightly oil the waffle iron plates if necessary, then pour in enough batter to cover the surface.
  9. 9
    Close the lid and cook for 5 to 8 minutes, or until the waffle is golden brown and crisp.
  10. 10
    Remove the waffle and serve immediately. Repeat with remaining batter.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 377.1kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 1688.5mg71%
Total Carbohydrate 75.4g26%
Dietary Fiber 2.9g12%
Sugars 8.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: For a richer texture and higher protein content, replace 1/4 cup of the water with 1 beaten egg. Note that this will make the recipe non-vegan.

Storage: Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to restore crispness.

Tip: Ensure your waffle iron is fully preheated before adding the batter to prevent sticking and ensure even cooking.

Keywords: waffles, garbanzo, chickpea, oat, breakfast, gluten-free, vegan, blender, healthy, protein, quick, easy, flourless, plant-based, morning, crispy, nutritious, comfort, simple, homemade
Read it online: https://www.chefs-mate.com/recipe/garbanzo-oat-waffles/