These carrot quinoa waffles are crisp on the outside, soft on the inside and are delicious even without maple syrup. With carrots, quinoa, eggs, milk and flour in this recipe, they’re already a well-balanced meal all on its own!
Waffles are the perfect breakfast food to hide more nutrition. I always have fun with my blender blitzing up different healthy grains, seeds and veggies to sneak in my waffles. My kids have never noticed, despite all my different combinations like these sweet potato flax seed waffles and these pumpkin oatmeal waffles.
This time I decided to super charge the nutrition with the addition of carrots and quinoa. It does take an extra step versus basic waffles because you have to steam the carrots first. But I always like to make a big batch of waffles and then keep them in the fridge for quick morning breakfasts throughout the week.
What are the health benefits of carrots?
- Incredibly high in vitamin A – 73% of the daily recommended intake which is crucial for eye health!
- Source of vitamin K, potassium, vitamin C, calcium and iron
- High in fiber for a healthy digestive system
What are the health benefits of quinoa?
- Rich in fiber and protein. Just one cup has 8g of protein and 5g of fiber
- Good source of nutrients such as magnesium, manganese, zinc and iron
- Contains antioxidant and anti-inflammatory compounds
- Gluten free
These waffles keep well in the fridge for 3 to 4 days or you can freeze them for up to three months. You can reheat them in the oven or the air fryer. They come out crispy on the outside and soft on the inside just like they were freshly made.
If you love waffles, give these other healthy waffle recipes a try too:
Carrot Quinoa Waffles
Equipment
- High-powered blender
Ingredients
- 1 cup carrots steamed and diced
- 1 and 1/2 cup milk
- 1 tablespoon olive oil
- 2 large eggs
- 1/2 cup quinoa
- 1 and 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a blender, pulse quinoa into a flour-like consistency.
- Add carrots, milk and eggs. Blend until smooth.
- Add remaining ingredients. Blend to combine.
- Preheat waffle maker. Brush with oil.
- Pour batter onto preheated waffle maker and cook until lightly browned and crispy. Approximately 5 to 7 minutes.
- Serve with maple syrup, agave syrup or honey if desired.
- Store leftovers in the refrigerator and reheat in the air fryer or oven. They will last 3 to 4 days in the fridge or up to 3 months in the freezer.
