I’m excited to have Christal here with us today from Nutritionist in the Kitch to share an amazing quinoa waffle recipe with us!
I’m so thrilled to be doing a guest post on Cooking Quinoa. When Wendy contacted me I was incredibly excited and the hamster wheel in my head started spinning right away!
Since the first time I heard of it (and was able to say it properly) I’ve been a huge fan of quinoa! I’ve put this perfect little grain in my breakfasts, lunches, dinners, and desserts…and even snacks for the in-between! Nutritionally speaking, quinoa really is a whole foods powerhouse, which is another reason why I really love cooking with this wonderful grain!
I’m ecstatic I can be adding a recipe to the amazing collection of mouthwatering recipes already on Wendy’s fantastic blog!
When I started brainstorming what I could make for Cooking Quinoa, I kept going back to the quinoa flour I had sitting in my pantry. I’ve done so many recipes with the whole grain itself, so I knew it was time to shake things up and let quinoa flour be the star of the recipe I came up with.
I’m a lover of protein pancakes, and I just recently purchased a cute little waffle iron…so one thing led to another and I decided I should morph the two and make a protein waffle using none other than the quinoa flour I had sitting pretty in my pantry!
As a Holistic Nutritionist, and someone very into fitness, I like to make sure I get ample amounts of protein in my day to promote muscle repair, maintenance, and growth! Along with protein, healthy, whole, unrefined complex carbohydrates are key! These waffles bring the two together perfectly, and with the addition of the coconut flour and ground flaxseed, they contain healthy fats and a great amount of fiber too!
If you don’t have a waffle maker at home, no sweat! You can easily turn this batter into pancakes instead!
Another fantastic thing about these delicious waffles is they are gluten-free, for those with gluten allergy or intolerance! They can also be kept completely dairy-free with the use of a plant based protein powder such as hemp, rice, or soy.
To top these delicious waffles that are swirled with a hint of cinnamon and have the subtle flavor of vanilla, there is an incredibly easy blackberry sauce, made with two ingredients; fresh blackberries and stevia!
If you are the type of person who slowly crawls out of bed in the morning, I guarantee these fluffy and filling waffles will put some major spring in your step. If you have them once, you’ll definitely be having them again!
So without further adieu… the recipe!
Cinnamon & Vanilla Quinoa Waffles with Smashed Blackberry Sauce
- 1 heaping tablespoon Quinoa Flour
- 1 heaping tablespoon Vanilla Protein Powder I used North Coast Naturals Whey Isolate, you can substitute a vanilla soy, hemp, or rice protein powder for dairy-free
- 1 tablespoon Coconut Flour
- 1 tablespoon Ground Flaxseed
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ cup Unsweetened Almond Milk
- 2 tablespoons Unsweetened Applesauce
- 1 egg white or 2 tablespoons liquid egg whites
- ¼ teaspoon pure vanilla extract
- ¼ cup fresh blackberries
- 1 packet stevia I use Krisda brand, can substitute with ½ tablespoon pure maple syrup, honey, or agave nectar
- In a bowl combine the quinoa flour, protein powder, coconut flour, ground flaxseed, cinnamon, and baking powder. Mix well so all ingredients are incorporated and there are no clumps.
- Add in the almond milk and egg white and stir to combine.
- Add in the applesauce and vanilla extract and stir again to combine. Let the mixture sit for a few minutes while your waffle iron (or pan) heats.
- Once heated, add the batter to the waffle iron (if making pancakes, use a non-stick or lightly greased pan over medium heat, and add in small batches of the batter, allow 1-2 minutes to cook before flipping, these take a little longer to cook than the average pancake!)
- Cook for about 4 minutes until waffle iron light signals the waffles are done.
- While the waffles are cooking, add the blackberries to a small bowl and microwave for 30 seconds, mash with a fork and stir in the stevia, or other sweetener.
- Pour over the cooked waffles (or pancakes) and enjoy!
Recipe NotesPer 2 Waffles: 195 calories, 18g carbohydrates, 6g fats, 16g protein, 10g fiber, 6g sugar
Thank you so much Wendy for this opportunity to share a little of ‘Nutritionist in the Kitch’ with your wonderful readers! I hope you all enjoy this quinoa waffle recipe and it becomes one of your favorite breakfast recipes too! I love new visitors to my blog, so please stop by, say hello, and feel free to make yourself at home! 🙂
Nutritionist in the Kitch
Author bio: Christal Sczebel is a Holistic Nutritionist and Registered Massage Therapist. She
has a true passion for helping others discover their best health through optimal nutrition and embracing a healthy lifestyle. Through education and inspiration, Christal aims to empower others to live a healthier lifestyle, experience true wellness, and to create, eat, and enjoy real whole foods! You can find delicious and healthy recipes, tips on nutrition, healthy living, fitness, and healthy travel on her blog www.nutritionistinthekitch.com.
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