I think this is a nice variation for the waffle-lovers and you get some of that amazing nutrition that quinoa has to offer. The kids will love it too! Whenever I make waffles, I love to freeze the extra waffles and save them for a time when I need a quick breakfast, lunch, or dinner. Just thaw them mostly in the microwave, then pop them in the toaster. They will be warm and crispy just like freshly made ones! I also like to do this with my favorite French Toast recipe.
Banana Quinoa Waffles
Recipe from Parents Magazine
Yield: 5 cups batter
- 1/2 cup water
- 1/4 cup quinoa
- 1 2/3 cups white whole wheat flour Flour Coupons
- 2 tablespoons packed brown sugar Sugar Coupons
- 1 teaspoon baking powder Baking Powder Coupons
- 1/4 teaspoon salt Salt Coupons
- 1 cup mashed bananas (about 2)
- 3 eggs, separated Egg Coupons
- 3 tablespoons unsalted butter, melted Butter Coupons
- 1 1/2 cups fat-free milk Milk Coupons
- Fresh blueberries, raspberries, and/or sliced strawberries
In a small saucepan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 10 to 12 minutes or until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and chill for 1 – 2 hours.
Preheat waffle baker according to manufacturer’s directions. In a large bowl whisk together the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yolks, butter, and milk. Add to flour mixture and stir just until combined.
Add batter to waffle baker according to manufacturer’s directions. Serve topped with berries.
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