2 tablespoons ground flaxseed + 5 tablespoons hot water
leftover canned chickpea water /aquafaba (water of 400g can)
1-2 tablespoons icing sugar
500 g flour
500 ml plant based milk
1 teaspoon baking powder
pinch of salt
2 tablespoons sugar
80 ml vegetable oil
Instructions:
Beat chickpea water until you get stiff peaks. Unfortunately it takes more time than with eggs but you’ll be stunned with the results:) While whipping the water, add 1-2 tablespoons of icing sugar.
Put ground flaxseed and hot water into a separate mixing bowl. Mix it with sugar and beat until you get smooth mixture. Add milk and salt and beat again. Sieve dry ingredients (flour and baking powder) and add to the mixture of flaxseed and milk. Beat again. At the end, add vegetable oil and beat for another 2-3 minutes. Add whipped chickpea water into the mixture and mix slowly with a spoon. In the meantime, spread the waffle iron with some oil and preheat it.
Cook for 3-4 minutes, until golden brown. We used waffle iron of 1400 W. If your waffle iron’s power is less, the cooking time will be longer.
Serve hot with your favorite toppings, e.g.: whipped coconut cream, fruit or icing sugar.
