This is my newest waffle recipe that I’ve created. My mom gave me a bag of quinoa flour for Christmas, so here is a high-protein waffle that uses a mix of the quinoa flour and brown rice flour making it gluten-free as well.  The waffle pictured above has a schmear of Chocolate Peanut Butter Hummus, sliced bananas, and a sprinkle of organic cinnamon. Drizzle with a touch of honey or pure maple syrup if you would like. 🙂

• 1 cup quinoa flour

• 1 cup brown rice flour

• 1-2 ripe bananas, mashed

• 2 eggs, beaten

• 1 cup almond milk

• 1 cup water

• 1 teaspoon baking powder

• 1/4 cup extra light virgin olive oil

• 1 tablespoon coconut oil, melted

• 1 tablespoon honey

• 1 teaspoon vanilla

• dash of salt

• 1 teaspoon cinnamon (optional but delicious!)

• 1 tablespoon ground flaxseed (also optional but very healthy and nutty!)

Mix flours, salt, baking powder, cinnamon, and flax  together in a large bowl. Mash the bananas in another bowl and then add in the wet (which are the remaining) ingredients. Stir until well-mixed. Add the wet mixture into the flour mixture and stir until combined. Cook according to your waffle maker’s directions.
My waffle maker usually produces 4-5 large waffles with this whole recipe.