Savory Black Bean Flour Waffles

Savory Black Bean Flour Waffles {Beard and Bonnet} #gfree #glutenfree

Sometimes, preparing dinner at my house feels a little bit like an episode of Chopped. I start off the day thinking that I have ingredients for a certain meal that were inevitably snacked upon by some other member of my family.  I should have learned by now to look in the morning when I get my meal plan together to ensure that I have all of the needed ingredients, but not looking keeps it interesting. The other day I set out to make burritos for dinner with Trader Joe’s brown rice tortillas, homemade pico, fresh corn, black beans, and roasted poblano cashew cream. Upon inspection of the pantry I realized that all of the tortillas were gone and I only had about 1/4 of the poblano cashew cream that I thought I had in the fridge.

So there I went, drawer by drawer in the pantry on the hunt for a new “vehicle”, if you will, for my fresh corn and pico. I just happened to have black bean flour on hand and from time to time I break it out and make beautiful purple hued tortillas, but on this particular day I happened to also spot my waffle iron. I have heard of savory waffles before and since I haven’t had the opportunity to give my “new to me”, vintage cast-iron, waffle iron a spin I thought I would channel my inner Chopped contestant and give it a go. I measured, I whisked, I scooped, and they sizzled. Fingers were crossed and taste testers, my own personal Chopped judges,were lined up in the kitchen. The first waffle cooked up beautifully! Crisp golden exterior with the slightest hint of purple and when I broke the waffle into sections for my testers the inside was soft and tender. They all tasted and I was given 4 thumbs up!

Savory Black Bean Flour Waffles {Beard and Bonnet} #gfree #glutenfree

I thinned my remaining roasted poblano cashew cream with lime juice, drizzled it over our savory black bean flour waffles like syrup and topped them with a heaping scoop of homemade pico and roasted corn. Plates were served and they all came back empty. Todd said that for the first time in a year of being gluten-free he finally had a bread like treat that completely satisfied him. The texture was there, the taste was spot on, and the suggestions of all of the ways that these could be enjoyed in our house started to pour in. Be prepared Beard and Bonnet readers…there will be quite a few savory waffle posts headed your way!

Savory Black Bean Flour Waffles
Makes 8 waffles
1 cup black bean flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. baking soda
1 tsp. salt
1/4 cup oil
2 eggs
1 1/2 cups buttermilk

Combine all of the dry ingredients and mix well with a whisk. Add the liquid ingredients and stir until incorporated. *Do not overwork the batter.  Pour into the waffle iron in batches and follow manufacturers instructions for your particular model.

Roasted Poblano + Cilantro Cashew Cream: (adapted from Love and Lemons)
1.5 cups raw unsalted cashews
¾ cup water
1 roasted poblano pepper
1 small garlic clove minced
¼ cup chopped cilantro
¼ cup minced onion
¾ tablespoons fresh lemon juice
salt, to taste (about 1 tsp.)

Soak the cashews in enough water to cover for at least 30 minutes, drain the water off.  Place the pepper under the broiler and roast until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar). Taste and adjust seasonings to your liking. Set aside


  1. Lisa June 21, 2013 at 4:57 am

    This. Is. Genius.

    1. Meg June 21, 2013 at 10:20 am

      Thanks Lisa!!

  2. cori January 25, 2015 at 12:02 pm

    Love these waffles. I make them all the time now.

    Great with sour cream or maple syrup OR sour cream AND maple syrup.

    1. Meg January 25, 2015 at 9:10 pm

      Yay Cori! I am so glad that you like them. Savory waffles are the best!

      1. cori January 26, 2015 at 8:17 am

        Hi Meg!

        I haven’t tried your cilantro sauce yet, but originally I did eat them with some cilantro sauce more like what they serve in our local Afghani restaurant (plus sour cream :). That’s the recipe search that brought me to your site in the first place.

        If you haven’t already, you might be interested to learn about resistant starch (potato) and it’s health benefits. It’s quite the rage on paleo forums.

  3. cori January 26, 2015 at 8:23 am

    Oh, and I meant to say that I love how the waffle batter turns a beautiful shade of blue after it’s been sitting for awhile. Something that kids (of all ages) would probably enjoy!

  4. cori February 10, 2015 at 8:08 pm

    Hi Meg
    I just brought my 5 of hearts waffle iron by plane to make these for my 9 year old gluten-free nephew and they were a total hit, all by themselves, with no topping whatsoever.

    I’ve been adding some lemon (and then again after refrigerating the leftover batter) to get them to puff up more and cooking them at a low-ish setting.

    1. Meg February 10, 2015 at 8:59 pm

      Cori thank you so much for this comment! I am so glad that your nephew loved them and the fact that you carried your waffle iron on a plane just to make him these is AMAZING. You are a total rock star 🙂

  5. Eyecandypopper August 25, 2015 at 5:54 pm

    Oooooh! That sounds so good! Nicely done! (I know it’s an old recipe, but I just found it) 😉

    1. Meg August 26, 2015 at 6:25 am

      Haha, this is an oldie, but these waffles are so good!!


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