Garbanzo Bean Flour Waffles: Gluten-free


For those who are allergic to many of the grain flours or for those who want to try something new – here’s an easy to make waffle recipe made with garbanzo bean flour. It’s oil-free, dairy-free, egg-free, soy-free and full of great flavor and good nutrition! I’ve flavored it with almond extract, coriander and fennel but you can make your own sweet or savory versions. The same batter can be used for crepes.

Basic batter
2 cups garbanzo bean flour
2 cups water
1 Tablespoon apple cider vinegar
1/4 cup sesame tahini (any nut or seed butter may be used)

Optional Flavorings:
1 Tablespoon or more sweetener: evaporated cane juice, maple syrup, agave, date sugar, apricot butter
1 teaspoon almond extract
1 teaspoon ground coriander
2 teaspoons fennel seeds

Mix together dry ingredients: flour, fennel seeds and spices. In another bowl mix together water, tahini, almond extract, vinegar and sweetener. Pour wet ingredients into dry and blend well. Garbanzo flour will clump. Use a whisk, electric beater or back of a large spoon to smooth out batter.

For waffles, pour into a heated, lightly greased waffle iron and cook for about 12 minutes.

For crepes, pour 1/3 cup on a lightly greased hot griddle or heavy fry pan, Smooth out crepe with the back of a ladle or spoon to make a 5 to 6 inch circle. Cook until top is dry and crepes edges easily lift up. Flip and cook for a minute on the other side. Repeat with remaining batter.

Serve with your favorite syrup, jam, jelly, fresh fruit or compote.

  6 comments for “Garbanzo Bean Flour Waffles: Gluten-free

  1. I make mine with cinnamon, nutmeg and vanilla flavoring, but use my garbanzo flour for mostly pancakes. Great recipe.

  2. Your instructions mention vinegar, but there is none listed in the ingredients. How much vinegar is required?

    Also, what do you mean by this incomplete sentence in the instructions: “Garbanzo bean flour and clump.”

    Could you please make these corrections in the recipe?

    • Corrections made! Thank you for letting us know. We used 1 tablespoon vinegar, but it can be made without it. Garbanzo bean flour needs to be mixed well, because some of the dry flour will clump up together and not mix with the liquid. It’s important to make sure all the flour gets mixed in. Let us know how it comes out. Also, I’ve found, based on the flour bran you use, altitude and humidity, the amount of water may vary. You want a smooth, thick batter.

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