When I moved into my first apartment, I bought a waffle iron. About two weeks later, I bought a bed. Now you know where my priorities lie. When it came to creating a chickpea flour waffle, crispy, light, and flavorful topped my list of requirements. After roughly thirty test batches, I got it right. Check, check, and check!
Ingredients
- 2 cups (240 grams) chickpea flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs
- 1¼ cups buttermilk
- 6 tablespoons unsalted butter, melted and cooled to room temperature
- 2 tablespoons natural cane sugar
- 1 teaspoon vanilla extract
- Vegetable oil, for cooking
- Pure maple syrup, for serving
How to Make It
- Preheat the oven to 250°F, and preheat a waffle iron to medium-high heat.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs; whisk in the buttermilk, melted butter, sugar, and vanilla. Add this to the flour mixture, whisking until just blended.
- Generously brush the waffle iron with vegetable oil. Ladle about ½ cup batter into the waffle mold.
- Cook the waffles according to manufacturer’s instructions until golden and cooked through, 1½ to 2 minutes. Give the waffle iron one hard press before opening (this helps to prevent the waffle from separating when you open the iron).
- Transfer the finished waffles directly onto the rack in the oven to stay warm, keeping them in a single layer to maintain crispness. Repeat with the remaining batter.
- Serve with maple syrup.
