Old-fashioned waffles


The chickpea flour cookbookWhen 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!

  • Yield: 7 Waffles


  • 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
  1. Preheat the oven to 250°F, and preheat a waffle iron to medium-high heat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. Generously brush the waffle iron with vegetable oil. Ladle about ½ cup batter into the waffle mold.
  5. 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).
  6. 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.
  7. Serve with maple syrup.

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