Ever since discovering that aquafaba actually works, I’ve been on a mission to find new recipes to try it in. I’ve also learned that how thick your aquafaba whips will differ based on different brands of chickpeas. Some cans will yield a water that whips into stiff peaks; whilst others only whip to soft peaks. I do however think that refrigerating the aquafaba before whipping it helps whip it into stiff peaks – in the same way you should refrigerate coconut cream before whipping it.
These Aquafaba waffles are vegan thanks to a combination of aquafaba and flaxseed powder which acts as the binder. They also have no added sugars – 2 bananas give them all the sweetness they need. They’ll end up being gluten free depending on the oats you use.
These aquafaba waffles take a bit more work than a regular batter, as you need to whip the aquafaba which yields a fluffier waffle.
You can serve with whatever toppings you like; but I highly recommend taking some peanut butter and melting it with a dab of coconut oil to create a thin coconut-peanut sauce.
It’s a big batter but you can keep them in the fridge for a day or two and warm them up in the oven.
- 1/3 C Aquafaba
- 2 tbsp flaxseed powder
- 6 tbsp water
- 3 1/2 C oats ground into flour
- 1 tsp baking powder
- 1/4 tsp Salt
- 2 ripe banana
- 2 C plant milk
- Whip the aquafaba until it forms stiff peaks, 5-7 minutes
- Combine flaxmeal and water and set aside for 5 minutes to thicken.
- Mash the bananas using either a fork, or throw into a blender and blend until liquid. Set aside.
- Combine oat flour, baking powder and salt in a large mixing bowl. Add in the milk, bananas, and flax meal mixture and mix until combined
- Fold in the beaten aquafaba
- Using about ½ C measurement, spoon mixture into waffle machine and cook for 3-4 minutes until cooked. Repeat until you’ve finished the batter
- Serve with fresh fruit, syrup or nut butter.