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Big Ol Blueberry Quinoa Waffles

Course Breakfast

Ingredients
  

  • 1 ¼ cups quinoa flour
  • 1 cup white whole wheat or brown rice flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ tablespoons maple syrup
  • 2 beaten eggs
  • 1 ¼ cup almond milk or lowfat milk
  • 1 cup water
  • 1/3 cup Earth Balance spread melted
  • 1 teaspoon vanilla
  • 2-3 cups blueberries
  • 2-3 just-ripe bananas
  • 1 1/2 cups maple syrup warmed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of cloves

Instructions
 

  • If you can't find quinoa flour in your store (it can be a tricky find) you can make it by grinding quinoa in a wheat grinder or industrial-sized blender.
  • Plug your waffle iron in, allowing it to heat as you prepare the
  • In a large bowl, stir together the quinoa flour, white whole wheat, baking powder, and salt. In a second, smaller bowl, beat together the maple syrup, eggs, almond milk, water, olive oil, and vanilla. Slowly add this wet mixture to the dry ingredients. Stir just until combined. Fold in the blueberries. You want the blueberries to be so abundant in your recipe that it looks like little lumps have invaded your batter. Go big here, ladies. Add a ton.
  • Spray your waffle iron with non-stick cooking spray. Spoon the batter into your hot waffle iron. Bake until golden brown.
  • Slice the bananas, sprinkle with cinnamon, nutmeg, and cloves. Pour the warm maple syrup over the top of the bananas and spoon them over your hot waffles with a dollop of Earth Balance or butter.