Who says you need eggs and dairy to make perfect waffles? These vegan waffles are light, crispy on the outside, and wonderfully fluffy on the inside — thanks to the magic of aquafaba. For those of you who don’t know, aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. I love chickpeas, and when I used tinned chickpeas, I try not to throw away the aquafaba, but rather use it for other cooking. It’s a great egg replacements, especially in baking!

Whether you’re serving them as a sweet afternoon snack or a cosy dessert, this simple recipe delivers delicious results. Pair them with vegan sour cream and jam for a classic touch, or get creative with your favorite toppings. Enjoy a plant-based take on a timeless favourite!

Ingredients

• The aquafaba drained from one tin of chickpeas
• 1 dl sugar
• 5 dl soy milk
• 4 tbsp plant-based oil (e.g., canola or sunflower)
• 400 g sifted wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cardamom

Instructions

Whisk the aquafaba and sugar until stiff using an electric whisk. It should take around five minutes. The colour should be white, and the consistency should be velvety smooth and not runny.

Mix the soy milk and oil together. Next, mix all the dry ingredients. Then gradually add the two mixes (the wet and the dry to the aquafaba and sugar mix, while mixing on the lowest speed. Use a sieve and sift in a little of the dry mixture at a time. Make sure the batter doesn’t get lumpy. Once everything is combined, let the batter rest for about 30 minutes.

Bake the waffles in a greased waffle iron until golden. Serve fresh with topping of your choice.

This batter also works well for breakfast pancakes.