WAFFLES! I haven’t posted a waffle recipe since last year so thought it was probably about time. These are light and fluffy with a crisp exterior and they’re gluten free and dairy free. You could make them vegan by following the suggestions just before the recipe. And just in time for Easter brunch!

I wanted to make a sweet gluten free waffle that was as close as possible to my favourite Spelt waffles. This baby has done the trick. They are structurally sound and taste delicious. They’re an all round win. You can omit the sugar entirely or replace with honey or maple syrup if you wish. I just think it helps enhance the coconut and vanilla flavour and balance the chickpea flours nutty taste. Be aware that the more sweetener you add the darker the finished product will become, so they may end up a deeper golden colour than those pictured. If I’m feeling a little on the anxious side I’d probably skip the sugar just so I wasn’t adding to that feeling. Added sugar in the morning and me aren’t always THE BEST combination.

Whenever I make waffles I make extra and freeze them. Because then I can reheat them in the waffle maker or toaster for the most amazing weekday breakfast. Waffle Wednesday is definitely a thing and I can’t think of a better way to start hump day than with golden waffles!

That said these also make a fun dessert! If you’re doing that I would probably make them a little smaller so you can feed 6-8. No matter how much I lament this fact, dessert probs isn’t a stand alone meal so consider that in your portion size.

I’ve been trying to be more reasonable with my portion sizes this year. I can eat a lot. A lot more than I need to so by using smaller bowls and plates I’m able to more reasonably judge how much I’m eating. If I know it’s something I’m going to keep picking at if I leave it out then I like to put everything into my lunch containers while I’m serving the initial serve and put them in the fridge. That way I get an extra meal out of whatever I’ve cooked and aren’t tempted to endlessly pick. When I’m not actually hungry. Real hunger verses boredom has always been a tricky one for me to identify. So with the waffles if there’s just two of us I usually freeze half the batch.

Back to the waffles. Have them with a cup of coffee in the morning and be happy for the rest of the day, because this is certainly happy food!

Makes 4 waffles


1 cup chickpea flour

1 tsp baking powder

pinch of salt

1/2 cup desiccated coconut

1/2 cup coconut milk

2 eggs

1 vanilla bean or replace with 1 tsp vanilla extract

1 tsp vanilla extract

2 tsps coconut sugar

To serve: berries, coconut yoghurt, maple syrup, coconut flakes


Stir together the flour, coconut and baking powder in a small bowl. In a large bowl whisk the milk, sugar and egg yolks. Scrape the seeds from the vanilla pod and add to this mixture. Gently stir the dry ingredients into the egg mixture.

Whisk the egg whites until the reach soft peaks. Fold in 1/3 of the egg whites until very well incorporated. Then fold in the remaining egg whites.

Heat waffle iron and grease lightly with coconut oil if needed. Pour in half cups of the waffle mixture (this is for a standard round waffle check your waffle makers recommendations. And cook until golden. I usually use a medium setting.

Serve with coconut yoghurt, berries, maple syrup and coconut flakes.

HH. x

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