Get ready to revolutionize your breakfast game with a mind-blowing recipe that combines unexpected flavors and nutrition in one incredible dish! These Sweet Potato Pineapple Quinoa Waffles aren't just another boring breakfast - they're a culinary adventure that will transform your morning routine. Imagine biting into a crispy, golden waffle packed with tropical sweetness, protein-rich quinoa, and the creamy richness of sweet potato - all while keeping things completely vegan and incredibly delicious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup sweet potato, mashed
- 1/2 cup crushed pineapple, drained
- 1 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond milk
Instructions
- Prepare your ingredients by measuring out each component precisely. Ensure the quinoa is already cooked and cooled, and the sweet potato is thoroughly mashed.
- In a large mixing bowl, combine the mashed sweet potato, drained crushed pineapple, and cooked quinoa. Mix thoroughly until well integrated.
- In a separate bowl, sift together almond flour, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually pour the almond milk into the sweet potato mixture, stirring continuously to create a smooth, consistent batter.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing. The batter should be thick but pourable.
- Preheat your waffle iron to medium-high heat and lightly grease the cooking surfaces with coconut oil or cooking spray.
- Pour approximately 1/2 cup of batter into the center of the waffle iron, spreading it evenly to reach the edges.
- Close the waffle iron and cook for 4-5 minutes or until the waffles are golden brown and crisp on the outside.
- Carefully remove the waffle using a silicone spatula and place on a wire rack to prevent sogginess.
- Repeat the process with remaining batter, re-greasing the waffle iron between batches.
- Serve warm, optionally garnished with additional crushed pineapple, a sprinkle of cinnamon, or a drizzle of maple syrup.
Tips
- Always use pre-cooked and cooled quinoa to prevent excess moisture in your batter
- Make sure to drain the crushed pineapple thoroughly to maintain the right waffle consistency
- Don't overmix the batter - gentle folding keeps your waffles light and fluffy
- Preheat your waffle iron completely to ensure crispy edges and even cooking
- Use a silicone spatula when removing waffles to prevent scratching your waffle iron
- Let waffles rest on a wire rack for a minute after cooking to maintain crispness
- For extra flavor, try topping with coconut flakes or a sprinkle of toasted nuts
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
