Whole Grain Aquafaba Waffles

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In other unsurprising news, I’m still obsessed with aquafaba (the miracle chickpea brine egg replacer). It’s just so great when you need to add a bit more heft or volume to a recipe, or when you want to halve a recipe without doing egg division. IMG_5570
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Real life discussion: I spent last last weekend in NYC visiting friends and WOW was it a different experience from the last time I visited. It was kind of like returning home from college and having those weird jolts of realization that you are a different person than when you left based on frames of reference like the size of your bed, the height of the kitchen counter. Yes this happened even though I’ve only been to NYC a grand total of maybe 5 times.

The last time I visited, I was nearly a year out of college and pondering making the move to a more metropolitan city that wasn’t Houston; after visiting, I was positive I didn’t need to live there. This time, I left with a distinct sense of loss–so many of my friends are making great strides that busy city and it’s really inspiring. Plus, the food. HEART EYE EMOJI FOREVER.

Some places I visited:

  • Franchia: vegan Korean restaurant. I tried their $16 bento box for lunch with fried eggplant, a vegetarian dumpling and egg roll, salad and brown rice. The faux shrimp was interesting, but the overall taste was just okay.
  • Dough: lemon poppyseed doughnut. Cynthia took me here, so of course her taste proved flawless–LOVED this super fluffy yet slightly dense doughnut. Hate to say it, but outdid all the doughnuts I tried in Portland.
  • Maison Kayser: pistachio madeleines, choquettes and raspberry financier. Had to try this after my obsession with Eric Kayser in Paris; didn’t quite live up to the Paris locations, but still solid. The choquettes were my favorite!
  • Tiny Empire: Goji berry, coconut, almond butter and banana smoothie. Fantastic!
  • Clinton Street Baking Co: blueberry pancakes and scone. I’d heard about the cult following behind this place’s pancakes for years (and tried making Izy’s version at home). I fell in love with the scones, but the pancakes–while delicious–weren’t quite my ultimate pancake. Still, everything was very well executed and I would definitely go back (probably for dinner since you can still order breakfast foods and the wait time is reportedly much less crazy. We waited 2+ hours.)
  • Dominique Ansel: kouign amann and chocolate chip cookie. Kouign amann was fantastic; cookie was below average. Apparently you can order cronuts ahead of time now and skip the line when you pick them up! Noted for next time.
  • The Original Yonah Schimmel Knishery: spinach knish. We stumbled on this place by accident while wandering around waiting for our Clinton Street Baking Co. text and fell in love with these knishes. Those steaming bundles of warm potato are so so perfect for cool weather eating!
  • Mermaid Inn: brussels sprouts + drinks. SUCH AN ADORABLE, dimly lit restaurant. Great happy hour drinks and $1 oysters. They give you really addictive seedy crackers and butter as well as complimentary chocolate pudding and fortune teller fish. Loved this place; would go back in a heartbeat.
  • Van Leeuwen Artisan Ice Cream: mini scone and peanut butter granola cookie. Unfortunately I didn’t try any of their vegan ice creams which sounded amazing, but definitely noted for next time! Baked goods were solid.

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Now that you’re hungry for all these places that are probably miles and miles away, let’s talk waffles. These have a really grainy, hearty texture that I loved–the edges are crispy, and the insides are dense and sweet. They really don’t need syrup; I also really enjoyed these with nut butter and thin slices of banana.

(Tip: When talking aquafaba, Izy shared that she freezes her aquafaba in ice cube trays to use as needed, which is brilliant! Save that brine whenever you open a can of chickpeas/white beans!)

Whole Grain Aquafaba Waffles

Yield: 4

Ingredients

  • 1 cup whole wheat flour
  • ½ cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1.5 bananas (about 2/3 cup mashed)
  • ¾ cup plant milk of choice, room temperature (cold milk will cause the coconut oil to seize up in weird lumpy chunks)
  • ¼ cup coconut oil, liquid
  • 3 tablespoons aquafaba
  • ½ teaspoon vanilla

Instructions

Whisk together all dry ingredients: whole wheat flour through salt. Stir together the mashed banana, milk, coconut oil, aquafaba and vanilla. Gently fold wet ingredients into dry mixture until just combined with no floury streaks.

Grease a waffle iron and cook as directed. Makes approximately 4 good-sized waffles.

http://www.thepancakeprincess.com/2015/11/16/whole-grain-aquafaba-waffles/



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14 thoughts on “Whole Grain Aquafaba Waffles

  1. Pingback: Whole Wheat Aquafaba Pancakes | The Pancake Princess

  2. Kathryn

    These are total waffle perfection (and, ps, your list made me want to get back to NYC stat and eat all the food that I missed out on when I was there last year).

    Reply
  3. Pang {circahappy}

    What a fun trip you had!!! Next time I travel to the NYC, I need to call up Cynthia :)
    Anyway, this waffle looks so crispy and yummy, Erika. Loveeeeeee I now know what I am going to make comes Christmas morning. (WINK WINK)
    bTW, I’ve never heard of aquafaba before; now I need to look into it.

    Reply
  4. cynthia

    These waffles are soso beautiful, Erika!! I JUST put a jar of aquafaba in the fridge after making chickpeas this weekend and was thinking of your delicious cookies when I did!!! I really want to try that aquafaba meringue sorcery too… and now these waffles. And also just say “aquafaba” over and over. PS Dude, there are two whole boxes of Dough doughnuts in our breakroom right now. But no lemon poppyseed. But I still ate a bunch and am trying reaaally hard not to go back right now and eat more. Lol. I had sooo much fun meeting you, lady!!

    Reply
  5. Ashlae

    Ok, so.. tip for freezing aquafaba: just make sure your house guests know those bags of clear cubes that look like ice cubes are aaaaactually frozen chickpea brine. 😉 ALSO! These waffles. So pretty. Mind telling a lady which waffle iron you’re using? My Belgian number just bit the dust and I’ve been on a hunt for a new one for the past week.. and it’s been a maddening hunt. HELP A LADY OUT PLZZZZZ. xo

    Reply
    1. erika Post author

      Bwahaha Ashlae, you have no idea how clearly I can see that EXACT situation happening with one of my horrified siblings. It would be priceless.

      And nooo for broken waffle makers!! Sorry for the delay on this, but I use my roommate’s Farberware one: http://www.walmart.com/ip/Farberware-Flip-Waffle-Maker-Black/22910581 To be honest, it does the job, can’t complain, but I imagine you could find a waffle maker that might suit your aesthetic better and do a similar or better job 😉 <333

      Reply
  6. laurasmess

    …now I feel like I’ve just spent YEARS pouring some magical substance down the drain! Wow. This is life changing. Love the look of these waffles and yes, I am now definitely going to start stockpiling that briny goodness! Amazepeas.

    Reply
  7. jaime / the briny

    i could just live in that last photo. love the shapes and textures. your zeal for aquafaba is awesome and it totally makes me wonder what other incredibly useful things we’re throwing away unknowingly!

    Reply
  8. Katie (The Muffin Myth)

    I’m loving all the aquafaba recipes I’ve seen popping up around the internet. I don’t have the freezer space to save it (Euro freezer, sigh) but when I’ve got a fresh can of chickpeas open I make sure to use it up in whatever I can. Next up: these waffles.

    Reply
  9. Nora (A Clean Bake)

    I am really surprised to hear that the chickpea (etc) brine is so useful because I always wash my chickpeas really, really well to get rid of it. I thought that it causes indigestion! Maybe that’s a vicious rumor, because this isn’t the first recipe I’ve seen using it super successfully. It’s so versatile!

    Reply

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