The Family Waffle

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 15 min
  • Yield: 4 servings (4 Belgian waffles or 8 thin waffles)
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Ingredients

1 1/2 cups gluten-free flour blend or all-purpose flour (see Cook's Note)

3 tablespoons cooked quinoa, cooled (see Cook's Note)

2 tablespoons chia seeds

2 teaspoons unrefined cane sugar

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 1/2 cups unsweetened almond milk (see Cook's Note)

1/2 cup vegetable oil, plus more for the waffle iron

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Plain Greek yogurt, optional, and fresh berries (or any fruit), for serving

4 fried eggs, for serving, optional

Pure maple syrup, for serving

Directions

  1. Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder and salt in a large bowl. Whisk together the almond milk, oil, eggs and vanilla in a separate large bowl. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
  2. Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking them will make them steam and get soggy). Serve the waffles warm with a dollop of yogurt if using, berries and a drizzle of maple syrup, a fried egg if desired or anything else you desire.

Cook’s Note

Keep the prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes and toast to warm through. If you are making them fresh to order, you should know--as my kids and guests do--that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they're best, while the rest cook. This recipe doubles easily. Keep the waffles warm on a sheet pan with a rack, in a 325 degrees F oven, while you cook the remaining waffles. Really, Quinoa? Yes. Keep extra cooked in sealed containers in the freezer. If you don't have already-cooked quinoa, skip it. You may miss the signature quinoa freckles, but the chia adds texture and nutrients. What if I'm not gluten-free? Gluten-free flour makes these light, but they work beautifully with all-purpose white flour, too. You can count on these for a dairy-free but decadent breakfast, but it's fine to substitute whole milk instead. Scandi-style: For thin and crisp, Scandinavian-style waffles, use only 1/2 cup batter for each, and cook for 6 to 8 minutes.

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