These raspberry chocolate chip waffles (gluten free and vegan) are the best way to do weekend brunch at home! They’re crispy on the exterior, fluffy on the interior, and studded with rich dark chocolate chips and sweet, tangy raspberries. Best topped with more fresh berries and plenty of maple syrup.
- Aquafaba drained from one 15 oz can of chickpeas
- 1/4 tsp cream of tartar
- 1 cup homemade gluten free flour blend
- 1/3 cup oat flour
- 1/4 cup almond flour
- 1 1/2 tbsp cane sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp xanthan gum
- 1 1/ cup dairy free milk
- 3 tbsp melted dairy free butter
- 1/2 tbsp vanilla extract
- 1 cup dark chocolate chips
- 1 cup fresh raspberries
- Maple syrup, fresh berries for topping
- Heat waffle maker to medium-high.
- Drain the liquid from a can of chickpeas into the bowl of your stand mixer (or a regular mixing bowl if you’re using a hand mixer). Save the chickpeas for making hummus, roasted chickpeas, or anything else you use chickpeas for!
- Add cream of tartar, then turn on mixer at medium-high and whip for 8-10 minutes, until aquafaba forms stiff peaks.
- Meanwhile, whisk together gluten free flour, oat flour, almond flour, sugar, salt, baking powder, baking soda and xanthan gum.
- In a separate bowl, whisk together milk, butter and vanilla. Pour wet ingredients into dry and whisk until well incorporated. Gently fold in 3/4 cup whipped aquafaba with a spatula. The batter should be light and fluffy.
- Fold in chocolate chips and raspberries.
- Be sure not to overfill your waffle maker – add just enough to cover and cook for 5-7 minutes. If not eating right away, let cool on cooling rack to prevent them from getting soggy.