I guess I have had breakfast food on the brain… I’m totally on a roll with breakfast recipes lately. In fact next week will probably be a breakfast recipe as well. I’m currently thinking up a coffee cake recipe, fingers crossed it will pass the bake test.
Traditional Belgium waffles have a light batter, and usually it is made that way by folding in whipped egg whites. I obviously wanted my Vegan Belgium waffles to have the same traditional light batter, and got it that way by using aquafaba (canned chickpea liquid), Sounds weird right? Well this liquid from the can of chickpeas has the ability to mimic functional properties of egg whites and can be used to replace egg whites in most recipes.
Using a hand mixer or stand mixer with whisk attachment, whip aquafaba (canned chickpea liquid) on high speed until soft peaks form. Gently fold whipped aquafaba into waffle batter to make the batter light and airy.
No need to waste the chickpeas; use them to make some Classic Chickpea Salad!
I hope you love these Vegan Belgium waffles and have fun making them. They are;
Only 8- ingredients
2 Cups Light Coconut milk
4 Teaspoons Apple cider vinegar
1/2 Cup Aquafaba (liquid from canned chickpeas)
3 Cups unbleached self-rising flour
1/2 Cup spelt flour
1 Cup pure cane sugar
4 oz Vegan butter, melted
2 Teaspoons Vanilla extract
Stir apple cider vinegar into coconut milk, then set aside.
Using a hand mixer or stand mixer with whisk attachment, whip aquafaba on high speed until soft peaks form, set aside.
In a large bowl, mix self-rising flour, spelt flour, and sugar. Then stir in coconut milk, melted vegan butter, and vanilla extract, mix well.
Gently fold whipped aquafaba into waffle batter *try to only fold, not stir, in order to have light fluffy waffles*
Follow the directions for your waffle iron to cook.
Can keep waffles warm and crisp in oven set to 200°F until all are cooked and ready to serve. *when you stack waffles on a plate while cooling they tend to get soggy*
Top with fresh fruit and/or maple syrup.