I’m a morning person. Most days, I wake up ready to go. I try to get up early enough so that I can have a cup of coffee and some quiet time before my toddler wakes and the day gets completely crazy. And I really love when I have extra time to cook a special breakfast over the weekend.
Pancakes and waffles are so much fun. You can toss almost anything into the batter and cook it up, top it with a variety of toppings and create so many different combinations! You can get all indulgent about it, and sometimes I do, or you can choose to go a little healthy. These are the later type, but they’re so tasty that no one will be the wiser. They were inspired by a delicious pancake recipe created by an RD-to-Be I recently had the opportunity to work with, Caroline Bearden. Fiber and protein filled, these waffles are super filling. I used quinoa that had been cooked in coconut milk, but you can use plan quinoa that had been cooked in water – I wouldn’t use quinoa that was cooked in stock. I topped mine with blueberries, shredded unsweeted coconut, and pure maple syrup.
Quinoa Peanut Powder Waffles
Yield: 6 waffles
Protein and fiber packed, these waffles will stick with you!
Ingredients
- 1 1/2 cups whole wheat
- 1/4 cup peanut powder
- 1/2 cup cooked quinoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups buttermilk
- 2 eggs
- 1 Tbs butter, melted
- 3 Tbs applesauce
Directions
In a large bowl, mix together first seven ingredients, whole wheat through cinnamon. In a separate bowl mix together buttermilk through applesauce, then add wet to the dry ingredients. Cook about 2/3 cup batter per waffle according to your waffle baker’s instructions.
