Quinoa Peanut Powder Waffles

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

Whole Wheat 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.

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