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!
Let me know if you try out this recipe! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chickpea Peanut Butter Waffles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 15.5 oz can chickpeas rinsed and drained
- 6 tablespoon coconut milk
- 2 tablespoon coconut oil
- ½ C peanut butter
- 2 large eggs
- 1 teaspoon baking powder
- ¼ C all-purpose flour
- ¼ C gluten-free flour
- ½ C cane sugar
Instructions
- In a blender, blitz together chickpeas, eggs, coconut milk, oil, and peanut butter until smooth. Add 1 or 2 tablespoon 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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Kaity
Hello- these look awesome and I’d love to try for my toddler. We don’t have gluten-free flour- would there be any substitute? Also is the coconut milk from a can or carton?
Thanks!
Michelle
Hi Kaity! If you don't have gluten-free flour, you can just sub the amount with all-purpose flour. 🙂 I personally used canned coconut milk, but you could use either. Let me know how it turns out!