Perfect fluffy waffles

Healthy, high in fibre, protein and deliciousness – this recipe will really blow you guys away! Also pretty simple too, if I don’t mind saying so myself!

Waffles, waffles, waffles – are you a waffle person or a pancake person? If you ask me waffles have to win; I’m definitely bias! Also, who can resist a luxuriously fluffy, delectable, waffle delight with the perfect shape and contours to capture all of those oozing toppings of goodness! Does a pancake have that?…

I’ve designed this recipe to be the perfect balance of ease and simplicity, yet also satiating and healthy for the body and soul – because I know we all want that! It certainly isn’t a miracle, but something you can try at home for family or children with no tricky cost, in money or time, through looking for extraneous ingredients at the market.

INSIGHT

Chickpeas – I’ll always be curious as to where they got the name from however, these nutritional powerhouses is what gram flour is made from (also possibly called garbanzo bean flour or chickpea flour). They are rich sources of protein, fiber, iron, magnesium, vitamin B-6 and potassium. Magnesium is such a vital mineral for so many reasons: as it’s necessary for heart, thyroid and bone health, sleep and PMS.

Unfortunately, it goes so unrealized in magnesium’s place in the regulation of calcium. As magnesium is involved with the calcium metabolism. Low levels of magnesium could cause a greater deposit of excess calcium in bone joints leading to diseases such as osteoporosis and a weakening in bone density. This is one of the many reasons a vegan diet can have optimal advantages – if planned carefully – with usually a higher intake of wholefoods such as kale, legumes, broccoli, nuts and seeds – all of which are amazing sources of magnesium and calcium! A win, win if you ask me! 🙂

In addition, as a little note, magnesium is also a great pall with your waffle rich player of fibre! These two work together to reduce constipation as the chickpeas and bananas contain soluble fiber – they help your body to retain more water in your colon, and with magnesium, passing through the intestines is easier. Magnesium and potassium also play a combined role in muscle function and regulating muscle contractions – so with PMS, or incessant muscle cramps keeping you awake at night – be sure to incorporate these minerals into your meals, daily. Starting with these pretty darn good waffles! 🙂

Now, this may be classed as a breakfast recipe but no, no, no – you can have these for breakfast, lunch, brunch or even dinner! (If you’re that kind of rebel!) The banana in this recipe adds a slight sweetness, but is more for added structure and a soft, fluffy texture – whereas, the chia egg acts as the main binder holding the waffles together. The almond meal here plays a fantastic part, because you know when  you want something just satisfying with those good old fats – well the monounsaturated fats in the almonds, give you a satiating meal with a lovely moistness which is retained once baked making it perfect and giving it a slight crisp exterior!

Gram flour was my choice here as it isn’t quite as conventional as plain flour or oat flour and just gives you a perfect boost of protein (10 grams per waffle)! You should be able to find it either in the baking section of your store or in the oriental food isle.

To customize your waffles further, feel free to jazz them up with less sweetener, and spinach or corn baked into the batter served with a tomato salsa, to give it a lovely savory taste. Alternatively, incorporate chocolate chips cinnamon or sultanas and orange zest for a perfect treat in the colder seasons! The choice is endless!

Perfect Fluffy Waffles

These waffles will transport you into a world of bliss with a soft, yet fluffy texture and so indulgently healthy! Give them a try; I promise you won't regret it!
Course Breakfast
Cuisine American
Keyword banana
Total Time 10 minutes
Servings 2 people
Author Jamie Waters

Equipment

  • High speed blender
  • Waffle iron

Ingredients

  • 1/2 cup Gram flour
  • 1/4 cup Almond meal *
  • 1 Banana, ripe ***
  • 2/3 cup Water
  • 1 Chia egg ** 1 tbsp chia seeds + 3 tbsp of water
  • 1/2 tsp Baking powder
  • 1/2 tsp Vanilla extract
  • 2 tsp Maple syrup or liquid sweetener of choice e.g. agave syrup
  • A pinch of sea salt

Instructions

  • Firstly, combine 1 tbsp of whole chia seeds (or milled flaxseed) with 3 tbsp in a small dish, mix and place to one side for approximately 5 minutes.
  • Start pre-heating your waffle iron, having coated it with an oil. In my opinion, it's always better to be safe even with non-stick equipment as nobody wants a waffle gone wrong!
  • Next, have your blender open and ready and add your maple syrup, vanilla extract, and water to the blender. Then, simply break in the one banana, adding all other dry ingredients. Once the chia egg has sat for 5 minutes, check the consistency as you want it to have coagulated into a gel-like substance, then finally place it into your blender.
  • Now, seal the blender and blitz for approximately 30 seconds until you have a smooth consistency. You should not find a need to add more water to the mixture.
  • Now, open both your blender and waffle iron and begin to scrape out with a rubber spatula half of the waffle mixture onto the center of the iron. This should be roughly 1/2 a cup per portion and carefully, close the lid of the iron.
  • This will now be cooking for 2 - 3 minutes, as once most of the waffle moisture has evaporated you should be able to look and see a lovely, golden waffle!
  • Gingerly, without burning your fingers, remove the waffle with a spatula or fish slice. You can now place this on a plate or in the oven on a low heat whilst you repeat this with the second waffle.
  • You can now plate up your perfect waffles! I highly do recommend you garnish these bad boys with fresh blueberries, a slather of almond butter and sliced banana! 🙂
    Enjoy!

Notes

* You could also use almond flour instead of almond meal.
*** Overripe banana would also be suitable however, it would give a more concentrated banana flavour and you may wish to decrease the amount of sweetener added. 
** You can substitute a flax egg - 1 tbsp ground flaxseed + 3 tbsp of water.

“COOKING WITH LOVE PROVIDES FOOD FOR THE SOUL”

Valerie McKeehan

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