Cinnamon & Vanilla Quinoa Waffles with Smashed Blackberry Sauce
A fantastic thing thing about these Cinnamon and Vanilla Quinoa Waffles with Smashed Blackberry Sauce 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.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Wendy Polisi
1heaping tablespoon Quinoa Flour
1heaping tablespoon Vanilla Protein PowderI used North Coast Naturals Whey Isolate, you can substitute a vanilla soy, hemp, or rice protein powder for dairy-free
¼cupUnsweetened Almond Milk
1egg whiteor 2 tablespoons liquid egg whites
¼teaspoonpure vanilla extract
1packet steviaI 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!