Super fluffy & crispy high protein vegan chickpea waffles that are also gluten-free & healthy ! They are freezable too & super easy to make.
These vegan protein waffles are naturally high in protein without any addition of protein powder ! This is because chickpea flour, which are literally grounded up chickpeas are naturally high in protein.
This is definitely one of my favorite high protein breakfast other than my protein overnight oats.
🥛What you will need
- Any kinds of plant milk can be used in this recipe, but to bump up the protein content, use pea / soy milk that are higher in protein. ( or cow's milk if not vegan. )
🔪How to make
Preheat your waffle maker according to the manufacture's instructions. Grease the waffle pan with some cooking oil or spray it with cooking spray.
Curdle the milk by pouring the apple cider vinegar into the milk. Let it stand for a few minutes.
In a mixing bowl, mash banana until smooth.
Add in all ingredients, including the curdled milk into the bowl. Mix well. The batter should be on the thicker side.
Pour about ½ cup of batter and pour it at the center of the waffle iron. If you are using a normal square waffle iron, cook ¼ cup of batter at a time.
Cook the waffles until the light indicator changes color. If yours do not have one, you can tell that it is done when the steam has stop seeping out from the maker. It will usually takes around 5-6 minutes.
The waffles should be in a deep golden color and slightly browned, as shown in the picture below.
Transfer the cooked waffles on a cooling rack and repeat for the remaining batter.
❔Commonly asked questions
Chickpea flour is made from dried chickpeas, also known as garbanzo beans. They are commonly used in Indian cuisines.
It is possible to make your own chickpea flour ! All you will need is a high speed blender or grinder and some dried chickpeas. Here is a blog post by Piping Hot Curry on how to make chickpea flour which goes into details about this topic.
First of all, remember to always preheat the waffle maker before pouring in the batter. I like to give it an extra few minutes after the indicator light turns on to make sure that the plates are thoroughly heated.
You will also want to use a good non-stick waffle iron, especially if you prefer to skip the oil to make it oil-free.
Lastly, be sure that the plates of your waffle iron are thoroughly cleaned after every use. Dirt building up on the surface of the waffle iron will reduce its non-stick properties.
Yes, these vegan protein waffles are freezable and can be frozen for up to 3 months.
To do so, first let the waffles cool down completely on a cooling rack. Then, place them on a tray / large plate in one layer and pop it into the freezer.
Let it freeze for 1-2 hours, or until they are frozen. This will help prevent the waffles from sticking to one another. You can now transfer them to any sealed containers / zip-top bags.
You can then choose to reheat them in a oven or toaster until they are thoroughly warmed and crispy.
🍽More chickpea flour recipes
- Vegan Banana Protein Pancakes
- Vegan Gluten-free Sweet Potato Banana Pancakes
- Almond Milk Crepes
- Healthy Authentic Baked Waffles
If you did make this recipe, it will be awesome if you would leave a rating and review in the comments ! Do tag me on instagram @myplantifulcooking, I would really love to see your recreations. 🙂
Vegan High Protein Chickpea Waffles
Equipment
Ingredients
- 1 cup chickpea flour
- 2 tablespoon coconut flour
- 1 medium ripe banana
- 1 teaspoon baking powder
- 1 cup soy milk ( or any other plant based milk )
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract ( optional )
Instructions
- Start by curdling the milk. Combine the apple cider vinegar and almond milk. Let it sit for a few minutes or until the milk has curdle.
- Preheat your waffle maker. Spray them with cooking spray or brush on some oil. You can omit the oil to make this oil-free, but be sure to use a good non-stick waffle plate.
- In the meantime, mash the banana until smooth in a mixing bowl. It is ok to have a few small chunks left.
- Add the rest of the ingredients in into the mixing bowl. Mix until everything is well incorporated. The batter will be on a thicker side.
- Pour in ½ cup of batter into the waffle iron. If you are using normal square pan, use ¼ cup of batter per waffle iron instead.
- Cook the waffles until the light indicator changes color. If yours do not have one, you can tell that it is done when the steam has stop seeping out from the maker. It will usually takes around 5-6 minutes. The waffles will be dark golden in color.
- Transfer the cooked waffles onto a cooling tray immediately. Then, repeat all steps until the batter is all used up.
- Enjoy it the old fashioned way with some maple syrup, or however you like !
Notes
To reheat, simply pop them into a toaster / oven and heat until they are warm and crispy.
The recipe calls for smashed banana but it’s not listed under ingredients. How much/many bananas did you use for this recipe?
I’m always looking for ways to add more protein into my plant based diet. Can’t wait to try it!
Sorry about that ! I had updated the recipe and u will need 1 medium ripe banana. Enjoy !!
Do you know how many grams of protein are in a serving?
I am going to update this recipe as this whole recipe realistically only serve 1, so it is about 20g of protein ! 😊
Exactly! I wish ppl would post it in grams opposed to serving! Grams is accurate than serving!
I will definitely keep that in mind for my future recipes ! Thanks for the feedback
I just made it!!! The best waffle ever ate! So simple to prepar and yet sophisticated in the taste! Delicious!!!
What could I use instead of the coconut flour?
Almond flour will work too ! Or, you can simply just omit it and use less liquid. 🙂