Make these simple 10 ingredient quinoa flour waffles on slow mornings when you want a treat with healthy, gluten-free ingredients! Top them with your favorite yogurt, seasonal fruit, and liquid sweetener of choice.

Jump to: Story | What is it? | Benefits | Nutrient Density | Tips | Variations | Similar Recipes

The Story Behind These Quinoa Flour Waffles

I have often experimented with gluten-free ingredients ever since I discovered a potential sensitivity to gluten through a food sensitivity test. I can have it in moderate amounts once without issues. However, when I have it too often, I tend to get new acne on my face, and it takes forever to clear up. Waffles are an occasional treat I usually order when I am out to brunch.

Last year, my sister gave me the cutest heart-shaped waffle iron for my birthday. So I decided why not experiment with gluten-free waffles? I had some quinoa flour in my pantry and used that as a starting point. I soon realized that quinoa flour can taste very bitter, which is unfavorable as a waffle-making ingredient. However, after using sprouted quinoa flour and combining it with another gluten-free flour, I figured out how to combat that bitter flavor.

What is it?

These waffles are gluten-free and refined sugar-free containing healthy baking flours such as quinoa and oat flour. Quinoa is technically not a grain but a pseudocereal. A pseudocereal is from a plant that produces fruits and seeds used as flour but is not of the grass family. Instead of refined white sugar in this recipe, I use raw honey in the waffle batter and top with a drizzle of maple syrup or coconut nectar.

Why These Quinoa Flour Waffles Are Healthy For You

Quinoa is very nutrient-dense because it contains higher amounts of fiber and protein than other grains and anti-inflammatory phytonutrients that can help prevent chronic disease. It is a popular alternative to rice for people watching their blood sugar and to wheat-based grains like barley for people with gluten intolerance. 

How To Make These Quinoa Flour Waffles Nutrient-Dense

• Use sprouted flours: Grains and seeds contain an organic compound called phytic acid. Phytic acid prevents the absorption of several vitamins and minerals such as iron, zinc, calcium, and B vitamins. Studies show that sprouting can reduce phytic acid, therefore making sprouted grains and seeds healthier to consume.
• Choose non-homogenized, grass-fed dairy products: Dairy products with these labels tend to have more omega 3s and beta carotene.
• Source pasture-raised eggs: Pasture-raised eggs have more omega-3 fat, vitamin D, vitamin E, and beta-carotene than conventional factory farm-raised hens.
• Use raw honey instead of pasteurized honey: Pasteurized honey is heavily processed, which means many of the honey’s phytonutrients get lost from the original raw form. Phytonutrients in raw honey contribute to its antioxidant, antifungal, and antibacterial properties.

Tips

• I highly recommend using sprouted quinoa flour; the sprouting process reduces the bitter taste often associated with quinoa.
• Be careful not to over-pour the batter in the waffle iron. Every waffle iron is different. 
• If you avoid gluten entirely for health reasons, be sure to buy certified gluten-free oat flour.  

Variations

• Top them with your favorite yogurt, seasonal fruit, and liquid sweetener of choice. 

Other Breakfast Recipes To Try

• Chickpea Flour Muffins
• Cardamom Pumpkin Pancakes