Ever since I first saw Georgeats‘ amazing waffle creations, I’ve been wanting to make my own. Something sweet but healthy for slow Saturday mornings…Also, after covering all the possible banana pancake variations on this blog, I thought it’s time to take the weekend breakfast game to a different level — so gluten free + vegan quinoa banana waffles it was. Although I’ve been using quinoa and quinoa flakes a lot in my other recipes, the flour was a totally new form of this favourite “grain” for me to use. To be honest, at first this recipe wasn’t working at all (yes, that happens also), mostly because I insisted on not using any baking powder. My waffles would stick to the pan, not cook through and burn slightly from the outside. However, after some small modifications to the recipe and learning to wait patiently until that waffle iron beeps before opening it…this recipe is actually working and it’s super yummy!
Quinoa banana waffles
Makes 3 flower shaped waffles
What you will need:
1dl quinoa flour
1dl oat milk
2tbsp ground flaxseeds (+ 6tbsp water)
1tsp maca (I use Organic Burst)
1/2 tsp vanilla powder
berries, currants, nut butter
How to do it?
- First prepare your flax “eggs” by mixing 2tbsp ground flaxseeds with 6tbsp water and then place the mixture in the fridge to build up for about 10-20 minutes.
- While your eggs are waiting in the fridge, pre-heat your waffle iron. Also mix your quinoa flour with the maca, lucuma and vanilla, then mash in the banana in with a fork (you can leave the rest of the banana to decorate).
- Check your flax eggs in the fridge. If they already have a thick “egg-like” consistency, add them into the dry ingredients along with the oat milk. Mix well with a fork.
- Grease your waffle iron with a little coconut oil, then spread some waffle batter evenly on the bottom of the iron and fry until light and crispy.
- Top with fresh + dried berries and nut butter (I love almond butter…).