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An overhead look of a stack of protein waffles on a purple plate.
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5 from 4 votes

Vegan High Protein Chickpea Waffles

Super fluffy & crispy high protein vegan chickpea waffles that are also gluten-free & healthy ! They are freezable too & super easy to make.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 375kcal
Author Meesha


  • 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 )


  • 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 !


Leftover waffles can be stored in the freezer 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.

To reheat, simply pop them into a toaster / oven and heat until they are warm and crispy. 


Calories: 375kcal | Carbohydrates: 57g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Sodium: 325mg | Potassium: 892mg | Fiber: 11g | Sugar: 17g | Vitamin A: 526IU | Vitamin C: 14mg | Calcium: 313mg | Iron: 4mg