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.