Perfect for your next weekend brunch, these gluten-free Banana Quinoa Waffles will surprise and delight your guests. Soft and moist on the inside with a slightly crisp exterior, they’re perfect as is or topped with a little more banana and fresh strawberries.
Banana Quinoa Waffles
- 1 cup cooked Chosen Foods Royal White Quinoa about ⅓ c. dry
- 2 small to medium bananas
- 1 cup light coconut milk
- 4 eggs
- 1 tbsp apple cider vinegar
- ¼ cup Chosen Foods Chosen Oil Blend Cooking Oil
- 3 tbsp honey
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp sea salt
- 1 ½ cup blanched almond flour
- ¾ cup arrowroot or tapioca starch
- 1 ½ tsp baking powder
Add the quinoa, bananas, coconut milk, eggs, apple cider vinegar, Chosen Oil Blend, honey, vanilla, cinnamon, and sea salt to a large blender. Blend on medium speed to incorporate the ingredients. Move the speed to high until the quinoa is fully blended in, about 30 seconds.
Pour the batter out into a large mixing bowl. Add the almond flour, arrowroot starch, and baking powder. Stir well with a wooden spoon until smooth and thick.
Add batter to a preheated waffle iron, filling to about ⅔ the circumference of the iron. For best results, keep the iron on the highest heat and cook 2-3 minutes past the average ready point for browning and a crisp exterior. Move to a cooling rack placed in a warm oven until serving.