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).

Course Breakfast, Main Course

Cuisine American

Keyword healthy waffles, pineapple, sweet potato

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings Waffles

Calories 260kcal

Author Alyssa

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