These perfect waffles are crispy on the outside, fluffy on the inside, perfectly sweet, and undetectably vegan and gluten-free. Shall we? This recipe was a reader request. Someone asked if I’d tested whipped aquafaba (the brine/liquid in a can of chickpeas) in classic waffles, which I hadn’t! So I got to work testing. Obviously, things worked in my favor. This recipe requires just 30 minutes and 10 ingredients to make. And, while pretty much any waffle iron will do, I have to say I recently retired my old waffle iron and replaced it with a Belgian-style waffle maker. Friends. I’m in love. It creates perfect, fluffy, massive waffles with little effort and zero non-stick spray or greasing. There’s no turning back now. I’m henceforth a Belgian waffle girl. The batter mixes up pretty much like any traditional waffle, except in place of whipped egg whites, I used whipped aquafaba, which I’ve used in my Fluffy Vegan Sugar Cookies, Peanut Butter Cup Cookies, Best Vegan Gluten Free Cornbread, Vegan Pumpkin Cake, and more! I think it’s safe to say aquafaba is the coolest egg substitute on the block and super versatile. It can be used straight from the can or whipped, and it mocks an egg beautifully in baked goods. Expect more recipes with it in the future! I hope you LOVE these waffles! They’re: Crispy on the outsideFluffy on the insidePerfectly sweetUndetectably vegan + gluten-freeEasy to make& SO delicious These are officially my new go-to waffle. They’ve received rave reviews in my circle of friends (for good reason). Expect flavor variations in the future – because carbs for breakfast for the win. These waffles are delicious plain, but they’re irresistible with peanut butter, banana, and maple syrup. So good! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
