A Waffle Recipe Stuffed With Superfoods

waffle recipe
Oh, sure, you can go out for breakfast and order a ridiculous stack of flapjacks filled with chocolate chips and topped with whipped cream and powdered sugar (true story!), but Monica Amsterdam, CHC, AADP, FDN-P, director of nutrition at the Medical and Wellness Center of NJ, has a better idea for your morning meal that’s quicker, easier and healthier than that.
She loves breakfast and has created a waffle recipe stuffed with superfoods that will keep you energized and ready to take on the day. And if you whirl in some spinach or kale, it’ll turn the waffles a light green color that will intrigue the kiddies.

Monica's Waffles
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 egg (if allergic or sensitive to chicken eggs you can substitute with duck, turkey, quail eggs, Ener-G egg replacer or flax egg)
  • 1 cup millet or quinoa (if using quinoa, soak it overnight)
  • ¼ cup dairy-free milk of your choice
  • 1 tablespoon coconut oil
  • 1 teaspoon each vanilla extract and/or cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon Himalayan or Celtic salt
  • 1 or 1½ tablespoons coconut sugar or stevia
  • 1 tablespoon hemp seeds
  • ¼ cup spinach or kale (optional)
Instructions
  1. Place all ingredients into a blender and process for 40 to 60 seconds.
  2. Pour into a waffle maker and bake according to your waffle maker's instructions.
Notes
Serve with fresh fruit of your choice and organic grade B maple syrup.

Made with quinoa, the texture is a little different, but pleasant, a little creamier in the center.

What’s your favorite waffle topping or ingredient? —Gail

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

Comments

Add a comment
Your email address will not be published. Required fields are marked *

Rate this recipe:  
0 Comments