Vegan Crispy Pandan Waffles

3 tbsp chickpea aquafaba, no salt (the liquid from a can of chickpeas)

1 cup all-purpose flour 

1 tbsp of cornstarch 

1 cup of coconut milk 

1/4 cup of melted coconut oil 

4 tablespoons of coconut sugar (or regular sugar)

2 teaspoons of baking powder 

A pinch of pink himalayan salt 

1 teaspoon of pandan extract (found in Asian markets!) 

 

Directions:

 

Whisk aquafaba until it's nice and frothy. Then add the coconut milk, oil, sugar, flour, cornstarch, baking powder, salt, pandan extract, and mix it just until everything comes together. Let the waffle iron preheat, putting it on high if there is an option. Once it is heated, ladle a 1/2-cup of batter into each waffle-well and close the lid. Let it cook until in beeps then remove it!