About the Recipe
🪶2 cups gluten-free flour (can go for oats flour)
🪶1/2 cup almond flour
🪶1/2 tsp sea salt
🪶1 Tbsp aluminium free baking powder
🪶3 Tbsp organic coconut sugar
🪶1 1/2 cups light coconut milk
🪶1 tsp vanilla extract (optional)
🪶1/4 cup coconut oil
🪶1/3 cup aquafaba (the liquid of cooked chickpeas)
To a large mixing bowl, add gluten-free flour (oat flour), almond flour, seasalt, baking powder, and organic coconut sugar. Combine and Keep aside.
To a bowl, add coconut milk, vanilla (optional), and melted coconut oil and whisk thoroughly to combine. Keep aside.
To another bowl, add aquafaba and whisk vigorously. (Make it foamy as possible.)
Mix the bowls except aquafaba and whisk until combined. Then add foamy aquafaba and make it into a batter.
Preheat the waffle iron for about 5 minutes.
Once preheated, add roughly 1 cup batter to the waffle iron and close.
Cook for 5-7 minutes or until golden brown and crispy.
Remove cooked waffle from the iron, place it on a baking sheet, and keep warm in a 200 degree F.
Serve with desired toppings 🧇 🍌
In case u don’t have a waffle iron, you can use this batter for making amazing pancakes.