Use aquafaba, the liquid from canned chickpeas, as an egg substitute to make fluffy and light vegan waffles. You can make these waffles for brunch on the weekend or whenever you want a sweet breakfast treat!
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 3/4 cups almond milk
- 1/4 cup aquafaba liquid from canned chickpeas
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions:
Preheat your waffle iron according to manufacturer's instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar
In another bowl, whisk together the almond milk, aquafaba, melted coconut oil, and vanilla extract
Pour the wet ingredients into the dry ingredients and stir until just combined
Be careful not to overmix; a few lumps are okay
Pour the batter onto the preheated waffle iron and cook according to manufacturer's instructions, usually about 4-5 minutes, or until golden brown and crisp
Serve the waffles hot with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream
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