Sweet Potato & Pineapple Quinoa Waffles
Light and fluffy, all these waffles needed was a little drizzle of maple syrup and I was in breakfast heaven. The quinoa packs even more nutrients into this super charged breakfast, so don't be shy to have two (or three).
Servings: 8 Waffles
Calories: 260kcal
Ingredients
- 1/3 cup dry white quinoa
- 2/3 cup pineapple juice for quinoa + 3/4 cup pineapple juice (for waffles)
- 1 cup sweet potato mashed
- 1 cup toasted quinoa flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs separated
- 1/4 cup coconut oil melted
- 1 3/4 cup almond milk or milk of choice
- 1 teaspoon vanilla
Instructions
- Add quinoa and 2/3 cup pineapple juice to a small sauce pan. Bring to a boil, cover and turn down to simmer for 8 - 10 minutes. Remove quinoa from heat and keep covered for 5 minutes.
- Once cooled, combine the quinoa and sweet potato, and set aside.
- Sift dry ingredients into a medium mixing bowl and set aside.
- Beat egg yolks, milk, remaining 3/4 cup pineapple juice, oil and vanilla. Add the wet ingredients to the sweet potato quinoa mixture.
- In a small mixing bowl, whip the egg whites with a hand mixer on medium speed, until stiff peaks form, about 2 minutes.
- Add the wet ingredients to the dry and stir to combine. Fold in the egg whites.
- Spray a waffle iron with non-stick spray and ladle the batter into the center. Cook until nice and crispy.
- Serve with warm maple syrup (and yogurt if that's your thing - because it most definitely is mine!).
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 253mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2420IU | Vitamin C: 2.4mg | Calcium: 112mg | Iron: 1.6mg