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This is adapted from a pulsepledge.com recipe
Prep Time: 00:05
Cook Time: 00:20
1 1/2 cups chickpea (garbanzo bean) flour
3 tbsp coconut sugar
3 tbsp ground flaxseed
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp fine himalayan sea salt
3/4 cup water, or more depending on thickness of batter
2 tbsp coconut sugar
1/2 tsp ground cinnamon
1Mix dry ingredients together (chickpea flour, sugar, flax, baking powder, cinnamon, salt). Lightly stir to combine.
2Preheat waffle iron. Make sure to grease waffle iron if it's not already pretreated from the waffles previous. Begin adding water, in 1/4 cup increments and stir until you get the batter thickness you desire. I like a thick waffle, so I erred on the side of less water. But, if you prefer one that's a bit lighter, then add more water.
3Pour into waffle maker per your instruction manual. I baked mine on a light setting. Remove from iron and the place on a wire rack to cool. Top and serve as desired.
4To serve, mix 2 tbsp coconut sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle waffles with cinnamon sugar mixture after plating. Top with fruit, syrup, yogurt, nuts, a fried egg, whatever you desire!
You can also sprinkle the cinnamon sugar mixture on the waffle batter before you close the top down. Just be careful not to have the setting too dark or else sugar will burn. I have been doing a pulse pledge, pledging to eat more pulses for at least 10 weeks...but I know I'll be eating them for way longer. This weeks focus was on breakfast, so you knew I'd do waffles!
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