Banana Chocolate Chip Quinoa Flour Waffles
Healthy banana waffles made incredibly fluffy and light with quinoa flour. They’re crispy on the outside and nice and light in the middle – the way a waffle should be. Best of all they’re good for you, and filling!
It’s been a while! How was your Christmas? Did you eat too many Oreo balls? Consume too much cheese? Stuff your face with finger food until you just couldn’t anymore? Make a cake with over 6 sticks of butter?
Okkayyyyyy maybe that was me. Oops!
I’m so ready for 2014 you guys! Not just because I feel like it’s a fresh start but because I like getting back to the root of things and into a routine. Each new year I like to take a little bit of time to reevaluate what’s important in life and to find a little inner peace.
Oh and I think I forgot to mention that I turned 25 last week! Each year I’m feeling more appreciative. My boyfriend flew in from Chicago to help me celebrate. When I picked him up from the airport, he had a bouquet of lilies (my favorite) to give me; we try and keep things romantic as usually our time together is short and sweet. Now I’m writing to you from Chicago, where we celebrated his birthday. We plan on seeing a few good movies, going ice skating, and relaxing until the New Year.
But of course, I had to take some time to blog about these incredible waffles. I wish you could see how serious I am about them; they are SO easy to make. To keep them light, I used bananas, egg whites, and almond milk. There’s no butter or oil, and they’re gluten free, too! I love chocolate chips in my pancakes and waffles so I added a few, but you can always leave them out if you aren’t a fan.
I shared a few with my Mom because I wanted to get her opinion. She said they were the BEST waffles everrrrrrrrr.
If you’ve never used Quinoa Flour before, now is the time to try it out! It’s naturally gluten free, high in protein and a superfood.
The flour actually has an amazing texture that makes the waffles light and airy on the inside but still super crisp on the outside. I was completely taken by surprise!
Unfortunately quinoa flour can be difficult to find and a bit expensive. I usually purchase mine from Whole Foods, but you can also find it on Amazon or BobsRedMill.com.
I will definitely be creating more recipes with quinoa flour, so if you’re an avid AK follower I suggest stocking up on this amazing product!
These waffles are perfect after a workout and freeze well. I love topping them with with a few sliced bananas and a little creamy peanut butter so it melted into the waffle pockets. Mmmm nothing beats breakfast for dinner.
Anyway let me know if you try them out! Enjoy. xoxo
- Serves: 6
- Serving size: 1 waffle
- Calories: 219
- Fat: 5.5g
- Carbohydrates: 33.6g
- Sugar: 9.6g
- Fiber: 3.8g
- Protein: 7.2g
- 2 cups Organic Quinoa Flour
- 2 teaspoons cinnamon
- pinch of nutmeg
- 1 1/2 tablespoons baking powder
- 2 ripe large bananas, mashed (about 3/4 cup)
- 4 egg whites, lightly beaten
- 1 tablespoon vanilla extract (gluten free, if desired)
- 2 cup unsweetened vanilla almond milk
- 1/2 cup mini chocolate chips, if desired
- Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together quinoa flour, cinnamon, nutmeg, and baking powder; set aside.
- In a separate large bowl, combine banana, egg whites, vanilla extract, and almond milk until well combined. Mix in dry ingredients until well combined. Fold in chocolate chips if desired.
- Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipes makes about 8 Belgian waffles.
Instead of almond milk feel free to use coconut or regular milk.
If you don’t use chocolate chips, each waffle is only 163 calories.
This recipe makes about 8 Belgian waffles.