Go, go turbo boost breakfast!

Recently, I ordered a bunch of different flours, grains ands beans from Bob’s Red Mill in order to expand my horizons and cut some of the white flour out of my diet. Though I am familiar with quinoa and have cooked with the grain, I’d never used the flour.

A few nights ago, I announced to the kids that I was serving waffles for dinner. The news was greeted with cheers and hand clapping. Unfortunately, the excitement came to a sudden halt when Mini Whipped took her first bite. Sadly, my 3-year old has been tonguewashed (like brainwashed but in your mouth) by the addicting, artificial flavor of Eggos.

Luckily, both Mr. Whipped and I enjoyed the quinoa waffles. They are fluffy with nice, crunchy edges and have a nutty flavor. Because the recipe made more than expected, I stored a few in the fridge and a half dozen in the freezer.

This morning, I popped a leftover waffle in the toaster oven. The nutty taste inspired my plan to lather peanut butter into the waffle divots and where I spread peanut butter, I almost always place bananas. Since we were rushing to get out the door to school, the waffle was folded in half and became a sandwich. I was so pleased with my new breakfast, I stopped to snap a quick photo so I could tell you all about it.

Truly, I noticed a positive difference in my energy all morning. It was mostly thanks to the protein-rich quinoa married with peanut butter and bananas but also in part due to my excitement in having discovered a new, favorite breakfast treat.

Quinoa Waffles
from Quinoa, The Everyday Superfood

Makes about eight 8-inch round waffles.

2 1/4 cups quinoa flour
4 tsp baking powder
1 1/2 Tbsp white or cane sugar
3/4 tsp salt
2 large eggs, beaten
1 1/4 cups milk
1 cup water
1/2 cup vegetable oil
1 tsp pure vanilla extract

Combine the quinoa flour, baking powder, sugar and salt in a bowl and set aside. Beat the eggs, milk, water, oil and vanilla in a separate bowl. Add the two mixtures together, mixing well. Grease a waffle iron and preheat it. Proceed with waffle cooking.

Waffles will keep in the refrigerator for 3 days and in the freezer in a sealed container for 4 weeks. Reheat in the microwave or toaster oven.

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6 Responses to “Peanut Butter & Banana Quinoa Waffle Sandwich”

  1. Krissy @ Make it Naked Says:

    And just like that, breakfast is decided. Is it bad that I sort of want to plop some ice cream down on top of what you have up there? I just purchased some buckwheat flour, maybe I’ll try with that. I’ll report back. Thank you and love your blog!

  2. lynn @ the actor's diet Says:

    i want a waffle maker so bad!!!

  3. EB Says:

    Tonguewashed is my new favorite word

  4. Stolk Says:

    Not unlike Portland’s Dutch taco, no?

  5. Let Me Eat Cake Says:

    these sound amazing! i love that you used quinoa flour i’ve never tried waffles with that before but sounds interesting!

  6. Judy Says:

    Never used quinoa flour before, but it’s about time I tried.

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