Quinoa Waffles and My Typical Saturday Morning
Saturday mornings are pretty routine for me – they typically start out with a long run and end with a big breakfast (after all, I earned it right?). I look forward to hitting the trail early, cranking up the tunes and having a little “me time” to help clear my head after each work week. Don’t get me wrong, I enjoy hanging out with my hubby or friends to unwind as well but for me, it’s most therapeutic to have alone time just “to be” — To embrace the outdoors, to soak in the sunshine and to not think about much…well, maybe except for what’s for breakfast when I get back home.
My typical post-run meal includes some sort of oats and protein, either a big bowl of oatmeal, oat pancakes or a smoothie with a couple scrambled, hard boiled or fried eggs on the side. I have a few quick go-to recipes to help refuel my body and recover from my endurance runs, but this morning I was forced to branch out since I’m all out of oats. Glad I did because these whole grain, sugar-free and protein-packed waffles made with quinoa flakes and flour will be making it into my routine rotation! Slightly crispy on the outside and moist in the middle – a perfect way to start out the day!
Next time I make these though, I’ll double the batch so I have leftovers to freeze. Then all I have to do is pop them in the toaster oven for a super-quick and healthy breakfast. I topped these off with chopped pecans, sliced strawberries and a drizzle of maple syrup but these are equally delicious served plain and simple.
How do you like to unwind? Do you require time alone to recharge or does being around others re-energize you?
1/4 cup quinoa flour
1/4 cup quinoa flakes
1 tsp ground flax
1 tsp chia seeds (optional, I like to put chia in almost everything)
1/2 tsp baking soda
1 tsp GF baking powder
1/8 to 1/4 tsp sea salt
1/2 packet stevia (or substitute 1-2 Tbsp of honey or brown sugar)
1/4 tsp ground cinnamon
2 tsp coconut oil, in liquid form (could also substitute melted butter or other oil)
2 egg whites or 1 large egg, well beaten (or sub flax egg or egg replacer to make it vegan)
1/2 tsp GF vanilla extract
1/4 cup canned pumpkin (or 1 very ripe banana, mashed well)
1/4 cup unsweetened coconut milk in a carton (almond rice, soy or cow’s would work too)
1. Plug in waffle iron to preheat.
2. Mix all dry ingredients (quinoa flour through cinnamon) in a small mixing bowl. Whisk well to combine.
3. In a separate small bowl, combine wet ingredients until well incorporated, then add to the dry ingredients. Stir a couple times to combine but do not over mix, this will help keep the waffles light and fluffy.
4. Grease waffle iron and then pour batter into iron. Close lid and cook as you would other waffles. Enjoy!
Makes 2 waffles
*Each waffle contains 9.5 grams of natural protein! That’s 19g total if you have the full serving!