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).
Servings 8 Waffles
Calories 260 kcal
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!).
Calories: 260 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 40 mg | Sodium: 253 mg | Potassium: 215 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2420 IU | Vitamin C: 2.4 mg | Calcium: 112 mg | Iron: 1.6 mg