In the home I grew up in we didn’t have a waffle iron. This meant that pancakes were a breakfast go to, along with oatmeal, eggs and bacon and the occasional frittata too. Because we raised chickens as pets, we had between 4 and 6 of them at any point in time, we ate a lot of eggs!
But my girlfriend Cindyl’s family had a waffle iron. On the Sundays where we didn’t have soccer games or a volleyball tournament, I would get invited over to the Karst household for waffles. It was heaven. As a kid, having something different than what your parents cook up, even if it’s almost the same recipe, just in a different form as is the case with pancakes and waffles, makes all the difference.
To add a little variety to our breakfast routine I adapted a popular waffle recipe to make it a bit more protein packed and gluten free for all my celiac friends!
- 2 cups quinoa flour
- 2 tbsp hemp hearts
- 1 tbsp chia seeds
- 4 tsp baking powder
- 2 tbsp coconut sugar (or other sugar)
- 1 tsp salt
- 2 eggs
- 1.5 cups almond milk
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- Mix together dry ingredients in a large bowl and set aside. Preheat waffle iron to desired temperature. I always do level 4 out of 5 on our cuisinart iron.
- In a separate oil, beat the eggs and add in the milk, coconut oil and vanilla. Pour the wet mixture into the flour mixture and stir until blended.
- Using a ladle, scoop slightly less than one ladle full of batter onto the heated waffle iron.
- I cook my waffles for 3-4 minutes. The iron should have stopped steaming and then you will know that they are done.
- Add your favourite toppings including fresh fruit, a homemade berry compote, or my current favourite, a sunny side up egg topped with dried red chilies!