Waffles are a breakfast favourite for a reason. They’re often fluffy, sweet, and smothered in butter—what’s not to like? But if you’re trying to go for something a bit healthier (and would rather not hit your daily kilojoule quota right after breakfast), opting for savoury waffles can make breakfast on the go so much more energising. Rather than hitting a carb slump before noon, these veggie-loaded waffles made with chickpea flour will keep you full all morning long, thank the to the 7 grams of protein in each waffle (that’s more protein than a large egg!). Better yet, they’re only 355kJ (85cal) a pop, so go ahead and have a few of them to take your morning meal up a notch.

CAL/SERV:85
YIELDS:8 servings
TOTAL TIME:0 hours 15 mins
Ingredients
 
1/2 c. 

chickpea flour

1/4 tsp. 

baking soda

1/2 c. 

reduced-fat Greek yoghurt

4 

large eggs

2 

shallots, finely chopped

1 c. 

baby spinach, roughly chopped

1/2 

small capsicum, cut into thin pieces

3 tbsp. 

grated Pecorino Romano cheese

Salt and pepper

Directions

Heat oven to 90°C. Set a wire rack over a rimmed baking sheet and place in oven. Heat waffle iron per directions.

  1. In a large bowl, whisk together chickpea flour, baking soda, and 1⁄4 tsp salt. In a small bowl, whisk together yoghurt and eggs. Stir wet ingredients into dry ingredients. Fold in shallots, spinach, capsicum, pecorino, and 1⁄4 tsp pepper.
  2. Lightly coat waffle iron with nonstick cooking spray and, in batches, drop 1⁄4 cup batter into each section of iron and cook until golden brown, 4 to 5 minutes. Transfer to oven and keep warm. Repeat with remaining batter.

NUTRITION (per waffle): 355kJ (85cal), 7 g protein, 5 g carb, 1 g fibre, 2 g sugars (0 g added sugars), 4 g fat (1.5 g sat fat), 98 mg cholesterol, 195 mg sodium

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