I love waffles but most mixes and recipes contain less healthy ingredients and some form of wheat, barley, or rye (gluten). It's been trial ‘n’ error in the TTK (Taylor Test Kitchen) but this is currently my healthiest and most favorite version. The black beans replace one cup of the typical white flour and turn the waffles a delicious dark golden brown color. You get healthier grains, legumes, nuts, seeds, fats, and fruit in one package—such a deal! (I prefer light crisp waffles so personally never use Belgian-style irons.) This recipe makes 4-5 regular 4-section waffles.


  • 1 15-oz can of black beans, rinsed and drained 
  • 1 cup old fashioned oats, gluten-free
  • 1 cup all-purpose gluten-free flour, your choice
  • 2½ cups almond milk
  • 1 cup of water depending on preferred density of waffle
  • ½ cup unsweetened applesauce
  • 1 small ripe avocado or ½ large avocado
  • ¼ cup raw cashews
  • ¼ tsp unrefined salt
  • 1 Tbsp chia seeds
  • 1 Tbsp flax seeds
  • 3 tsp baking powder (e.g., I use Hain featherweight)
  • ½ tsp baking soda
  • 2 egg whites (or equivalent in egg beaters or egg replacer)
  • 1 Tbsp liquid honey
  • ½ tsp cinnamon or to taste, if making sweet waffles

Note:  If making savory waffles omit honey and cinnamon.


Place flour, salt, cinnamon, baking powder, and soda in a large mixing bowl. Mix and set aside.

Place 1 cup of almond milk, black beans, chia and flax seeds, and applesauce in a blender and blend very well. Pour into mixing bowl.

Place remaining almond milk, avocado, oats, honey, cashews,  egg/replacer, and water in the blender and blend well. Add to mixing bowl. Blend well. If consistency is too thick, add more water ¼ cup at a time. 

Heat waffle iron(s) and spray lightly with coconut oil. Pour 1 cup mixture into regular waffle iron and spread around.

Bake at least 10 minutes (or longer if the waffle-iron light is still on) depending on how brown and crisp you want them to be.


Remove from waffle iron and serve.

Store left-overs in a plastic bag and reheat in an oven preheated to 350 degrees F. for about 2½ minutes.

Note: If you leave them in the oven too long they will become very crisp like a cracker. In that case, break them into about 1 inch pieces, put them on a plate and pour hot unsweetened applesauce or hot fruit sauce over them.

Topping Options


  • Drizzled maple syrup or honey
  • Nut butter
  • Hot unsweetened applesauce with ground cinnamon
  • Sliced banana, mango, strawberries, or mixed berries
  • ¼ cup mixed seeds, chopped dried fruit, etc.


  • Use creamed peas and onions, creamed mushrooms and water chestnuts, or creamed asparagus.
  • For cream sauce place 1 cup almond milk with salt and pepper seasonings in a sauce pan over medium heat. When hot, stir in 1½ non-GMO corn starch premixed in 2 Tbsp cold water. Stir until thickened (do not boil). Add veggies that have already been steamed al dente. Pour over waffles and serve.

Pancakes and Crêpes 

Pancakes: Place a frying pan over medium heat and spray with coconut oil. Pour a scant ¼ cup of batter into heated frying pan and spread out batter as needed. Cook slowly on one side, then turn pancake over and cook on the other side.

Crêpes: Batter will need to be thinned with additional almond milk or water to the consistency needed for crêpes. Place a frying pan over medium heat and spray with coconut oil. Pour a third to half a cup of batter into heated frying pan and immediately tilt pan to spread batter over the bottom. Turn over when batter seems dry on top and brown the other side. Remove and stack on a plate between pieces of waxed paper or baking paper. Place desired filling inside and roll, fold in half and half again or into a wedge shape, or into a square.