Carrot Quinoa Waffles
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!
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.