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Oh my gosh my sweet treat lovers! These healthy chickpea waffles are the bomb.com {yes, bringing the 90s saying back!}. They’re a protein packed breakfast that you’ll definitely want to make extras of.
I crave these healthy waffles every morning now. They have the same fluffy on the inside, crispy on the outside texture as a “normal” waffle. The only difference is that they’re made with cottage cheese and chickpeas {don’t turn your nose up just yet!}.
These protein packed foods create a creamy, dreamy batter base for a waffle you can actually feel good about eating on the regular.
Because the cottage cheese and chickpeas are blended together until smooth there’s no weird texture. I know some people have an aversion to cottage cheese, but it’s really only there for helping to create a smooth and creamy batter.
If you really, really don’t want to purchase cottage cheese just for this recipe, feel free to sub in Greek yogurt instead.
Okay, show of hands. Who has a waffle maker {likely one your parents “gifted” you} just sitting in the back of your kitchen cabinets collecting dust? Did you just raise your hand? ??
It’s okay. I was the same way when I had an old waffle maker that was impossible to clean because the plates didn’t come out. This waffle maker
changed everything! I’m not even kidding {and no this is not a sponsored post for this waffle maker}.
These waffle plates are removable and can be shoved right in the dishwasher. Why no one thought of this when the first waffle maker was invented is beyond me.
But thanks to whoever thought it up {and everyone who followed} because we can now all make those cinnamon roll waffles we’ve seen everywhere without hesitation because clean-up is a breeze!
I seriously could not get over this waffle though! Not only did I feel good eating it, but it’s packed with rich, sweet flavor without all of the sugar. It’s what I’m eating for breakfast this morning after a long Labor Day weekend, and a short vacation with the hubby to Minneapolis. It was such a fun trip, but my regular healthy eating was definitely all out of whack, so these healthy chickpea waffles are hitting the spot!
The batter comes together so quickly {7 minutes!} you won’t have the excuse of buying the boxed stuff.
In which case it likely has a lot less protein and ingredients you don’t know or can’t pronounce. You’ll feel so good serving these waffles to your family for Sunday breakfast or even brinner!
If you’re making these waffles ahead of time, let them cool completely and then place in an airtight container in the fridge. Separate each waffle with a small piece of parchment paper or wax paper in between. Then either pop the waffles in the toaster or toaster oven to warm back up.
I love to top my waffle with crunchy peanut butter {for extra texture} and a little jam for a PB&J inspired waffle. What are your favorite waffle toppings? Let me know in the comments!
If you make these healthy chickpea waffles make sure to take a picture and #ionlycameforthecake on Insta. I’d love to see your photos!
- 1 15 oz can garbanzo beans, drained and rinsed
- ½ cup full fat small curd cottage cheese*
- 1/3 cup almond milk
- 2 Tbsp. maple syrup
- 1 egg white
- 1 egg
- 2 tsp. vanilla extract
- 2 tsp. natural sugar
- 1 tsp. baking powder
- ¼ cup melted coconut oil
- ¾ cup white whole wheat flour
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Preheat your waffle iron.
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In the jar of a blender, add the garbanzo beans, cottage cheese, almond milk, maple syrup, egg white, egg, vanilla, sugar, baking powder and coconut oil.
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Blend on medium speed until garbanzo beans are smooth.
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Pour the mixture into a medium-size bowl and add the flour. Mix until batter is smooth.
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Spray the preheated waffle maker with non-stick cooking spray.
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Pour 2/3 – ¾ cup batter {depending on how large your waffle maker is} into the center of your waffle maker and close the lid. Cook for 10-12 minutes and move to a wire rack.** Repeat with remaining batter.***
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Top with your favorite waffle toppings, including crunchy peanut butter, jelly, syrup, or just eat plain!
*Note: if you really have an aversion to cottage cheese, you can also use plain Greek yogurt instead. **Note: I cooked my waffles for 12 minutes for a slightly crispier texture. ***Keep cooked waffles on a baking sheet in a 200°F oven until ready to serve.
