High Protein Oat and Garbanzo Bean Waffles

Swing from sweet to savory with these protein-packed waffles. Naturally gluten-free, these hearty High Protein Oat and Garbanzo Bean Waffles offer a deliciously neutral base for any topping you can dream up. We paired ours with berries, nut butter, coconut whip, and a traditional drizzle of pure maple syrup, but there’s nothing to stop you from serving them with a savory fruit salsa, guacamole, and coleslaw.

If the simplicity and flexibility of this recipe isn’t reason enough to blend up a batch, here’s one more: these freeze beautifully. Make a batch on Sunday, then freeze for a fast, filling, nutrient dense start for busy weekday mornings to come. Toast from frozen, top, and go.


For the waffles:
3 cups One Degree Organics Sprouted Rolled Oats
1 cup dried raw garbanzo beans (chickpeas), soaked overnight, then drained and rinsed (do not substitute canned chickpeas)
½ – 1 tsp salt
5 cups water

Topping ideas:
Fresh berries (we used raspberries and blueberries)
Pure maple syrup
Smooth almond butter (or other nut butter of choice)
Coconut whipped cream


Pre-heat your waffle maker. For best results with this recipe, a quality non-stick waffle iron is preferred (Kathy’s favorite is the Calphalon Intellicrisp Waffle Maker, but any quality non-stick waffle maker will do). If your waffle iron tends to stick with conventional waffle recipes, lightly coat with cooking spray, or brush both plates with a neutral-flavored oil before pouring the batter for each waffle with this recipe.

Blend all ingredients in a blender until smooth.

Pour one waffle’s worth of batter into your waffle maker and cook according to your waffle maker’s instructions. Waffles are done when uniformly golden brown on the outside. Note: Immediately after removing the waffles from the waffle iron, the insides of these waffles may appear a little under-done. Let them sit for 3-5 minutes before serving. If cooking to serve all at once, keep waffles warm in a 200 degrees F oven, on a cooling rack placed over a baking sheet. Centers will set while warming.

Repeat with remaining batter, thinning batter as needed. (Due to the blended oats in the recipe, the batter will thicken after the first or second waffle has cooked; stir in an additional 1/3 cup of water into the uncooked batter to keep it pourable).