These 3-ingredient waffles are a wonder: golden, fluffy, and crispy-edged, they take 2 minutes to make & 5 minutes to cook! Made with chickpea flour, they are naturally vegan, grain-free & gluten-free.
I love a good waffle, especially if it is golden, fluffy, crispy at the edges, and drizzled with maple syrup. Are you with me?
If your answer is “yes,” then you simply must give my 3-ingredient wonder waffles a try. They are everything you want form a waffle , but so much more, specifically:
*ready to eat in under 10 minutes (from start to finish)
*frugal (make that cheap!)
I know, it sounds too good to be true. But trust me, it isn’t!
Ingredients: chickpea flour, baking powder, & some vegetable oil (plus some water & salt).
Batter Preparation: Whisk everything together until smooth (~2 minutes)
Cooking: Cook in preheated waffle iron according to manufacturer’s directions (~2-5 minutes).
That, dear readers, is it.
Eat them immediately (yes, please!) or refrigerate or freeze ahead for an instant breakfast (simply toast to reheat–no need to defrost if frozen, just head straight to the toaster). As much as I love them plated, the quarters are ideal for portable eats, too!
Since it is a challenge to eat syrup-coated waffles on the move, consider adding some sweetener, or finely chopped dried fruit, or mini chocolate chips to waffles you plan to take on the move. Check out my notes for suggestions of how much to add.
A splash of vanilla is great, too, and, if you want to up the nutrition, replace the water with an equal amount of the milk of your choice.
You can also head in a savory direction (lunch! dinner! snacks!) with the addition of chopped fresh herbs, savory spices, black pepper, sriracha or hot sauce.
And lest any of us forget, waffles are quick bread, which means this is also a recipe for the easiest, most amazing, grain-free bread recipe. Bring on the sandwiches!
Hungry? Me too! I’m off to make a waffle sandwich… 🙂
- 2 cups chickpea flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups water
- 3 tablespoons oil (I used olive oil; see my note)
- Preheat a standard waffle maker to medium-high heat.
- In a large bowl, whisk together the chickpea flour, baking powder and salt. Slowly whisk in the water until blended and smooth; whisk in the oil.
- Spray the plates of the waffle iron with nonstick cooking spray; ladle or pour in about ⅔ cup batter (batter will be thin, and will quickly spread--this is how it should be, it will soon puff!)
- Cook the waffle according to waffle maker directions (for most makers, until a light changes color). The waffles should be a deep golden color (adjust settings as needed).
- Remove waffle and repeat with remaining batter.
Storage: Store the completely cooled waffles in an airtight container in the refrigerator for 1 week, or the freezer for up to 6 months. Rewarm the waffles by toasting (pop-up toaster or toaster oven).
Add-ins: Whisk in 1 to 4 tablespoons of sweetener (such as maple syrup, coconut sugar, etc.) for a sweet waffle; reduce the total amount of water by the amount of sweetener added. If adding solid ingredients (e.g., chopped dried fruit, mini chocolate chips, chopped nuts/seeds),use no more than ⅔ cup total; be sure to stir the batter well before ladling into the waffle iron (the add-ins will sink to the bottom of the batter).
Regarding oil: I do not recommend traditional coconut oil for loose batters such as this one because the melted oil solidifies into little (or big!) clumps as soon as it hits the cool liquid batter. Stick with an oil that remains liquid at room temp, such as olive oil, avocado oil, safflower oil, or MCT Coconut Oil (which is liquid at room temp).