QUE ALL THE BREAKFAST FEELS. I am so excited about this recipe, you guys...I barely have words. It is by far the best waffle batter I have ever made from a taste and texture standpoint and that is saying something because I am basically a Lesley Knope when it comes to waffles. I think the proportions of ingredients are just spot on and I can't wait to experiment with it more so I can offer more pancake/waffle variations. I love how simple they are to make - its as easy as throwing ingredients you probably already have on hand into your blender and turning the waffle iron on!

The hero of these waffles is most certainly the quinioa 'flour' as it aids in getting the exterior of the waffle super crisp and almost nutty in flavor while the inside stays soft and fluffy. Banana adds a subtle sweetness and moistens the batter while the chia acts as a binder (the chia seeds are blended into the batter here so you don't have to worry about getting little black seeds stuck in your teeth). Chocolate protein powder rounds out the macronutrient profile of this recipe making them as healthy as they are delicious. 

These are the perfect Sunday morning breakfast. Try them out and let me know what you think! 

 


Serves: 3 large waffles (depends on your waffle iron) • Prep Time: 5 min • Cook Time: 3-5 min each waffle so all-in breakfast is ready in around 20 minutes time


  • 2/3 cup oats, blended into flour
  • 2/3 cup (uncooked) qunioa, blended into flour
  • 2 ripe bananas
  • 1.5 cups almond milk
  • 1 tsp. baking soda
  • 1 tbsp. chia seeds
  • 2 tbsp. cocoa/cacao powder
  • 2 tbsp. vegan chocolate  protein powder* 

ADDITIONAL NOTES ON INGREDIENTS:

Protein powder is optional here, to omit just be sure to compensate with more cocoa powder or else your batter will be a little too wet, making the end result kind of...damp (aka not cute).

If you aren't a chocolate lover (yes, I know you people exist) and wanted to make these sans chocolate flavor, omit the cocoa and chocolate protein and replace with a vanilla (or plain) protein powder. 

If you wanted to use this recipe for pancakes, I would recommend experimenting with the amount of milk. Waffle batters are traditionally a little less thick than American pancake batter so I might try by cutting it down to just a cup.


1. In a high speed blender, add in oats and uncooked quinoa then blend until a fine flour-like consistency is reached. Transfer the dry mixture to a bowl while you blend the rest of the ingredients.

2. In the empty blender, add bananas, plant milk, baking soda, chia seeds, cocoa powder and protein powder - blend till frothy.

3. Add the flour mixture back into the blender with the wet ingredients. Blend until fully combined. Plug in your waffle iron at this time to get it up to temp.

NOTE: Your mixture should slightly thinner than a standard pancake batter as waffle batter is traditionally this way. 

4. Spray your waffle iron well with cooking spray (I use the coconut spray from Trader Joes). Do NOT skip this step or you will experience devastating waffle carnage. 

5. Add about 1/3 of the batter to your hot waffle iron and spread it out slightly using a spatula. Exact amount of batter depends on your iron. Cook time will also vary but be sure to "flip" your iron half way though (if it has that feature) to ensure crispness on both sides.

6. Carefully remove from the waffle iron and repeat! Dress these up to your hearts content with syrup, melted chocolate, jam, fruit, nuts, etc. I made a delicious drizzle out of equal parts maple syrup, cocoa powder and almond butter. Yum.

 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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