It’s already October, and seriously, the last month has been a blur. With my eldest being in Kindergarten, I’ve been racking my brain for quick and healthy breakfasts that we can eat before he rushes off to school.
Lately, I’ve been experimenting with other legumes like chickpeas. I’ve found that many of the recipes for chickpea waffles online are savoury, and use chickpea flour. While that’s great (I love chickpea flour waffles with ham and cheese), I’ve come up with another variation of my Healthier Black Bean Waffles … by swapping the black beans for chickpeas (or garbanzo beans).
Chickpea Peanut Butter Waffles are another delicious way of getting legumes and protein into your diet, without even thinking about it. Instead of masking the taste with cocoa, I’ve opted for peanut butter, which adds more protein and good healthy fats for my young kids.
These waffles are a hearty and healthy breakfast since they are packed with beans (but you won’t be able to detect them!) For myself, I love spreading some Earl Grey Milk Jam on them and serving them with some fruit.
The best thing about making these waffles is that you can make extra, pop them in the freezer, and quickly toast them up for breakfast. I also love how you can eat 1 quarter piece on-the-go and feel satiated. I can last until lunch time on one of these waffles!
Chickpea Peanut Butter Waffles
Yield: 3 Belgian-style waffles
1 15.5oz can organic chickpeas, rinsed and drained
6 T coconut milk
2 T coconut oil
1/2 C peanut butter
1 tsp baking powder
1/4 C AP flour
1/4 C gluten-free flour
1/2 C organic cane sugar
In a blender, blitz together chickpeas, eggs, coconut milk, oil, and peanut butter until smooth. Add 1 or 2 T of water or milk to loosen if needed.
In a large bowl, add flour, baking powder, and sugar. Mix together.
Combine the wet ingredients from the blender into the dry ingredients and gently fold until combined.
Place a little less than 1 C of batter into a preheated waffle iron and cook for 6-7 minutes or until crisp and golden brown.
Serve warm, or freeze for up to 3 months.