We always have a batch or two of these healthy waffles at the ready in the freezer, waiting to be popped into the oven for breakfast, brunch, or “brinner” bliss.
- Yield: 8 waffles
- 1½ cups (355 ml) water, divided
- ⅔ cup (119 g) chopped dates
- 3 tablespoons (42 g) solid coconut oil
- 3 tablespoons (60 g) pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1¾ cups (210 g) whole wheat pastry flour
- 1 cup (185 g) packed cooked white quinoa
- ¼ cup (48 g) chia seeds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Generous ¼ teaspoon fine sea salt
- Nonstick cooking spray
How to Make It
- Before starting, here’s a quick note: It’s best to make sure that all ingredients are at room temperature when making the batter so that the coconut oil doesn’t solidify when combined.
- Combine 1 cup (235 ml) of water and dates in a small saucepan. Bring to a boil, lower the heat, and cook on medium-high heat just until the dates start to fall apart; it should take about 2 to 3 minutes. Stir the coconut oil into the hot mixture to melt. Set aside to cool for at least 30 minutes.
- Add the remaining ½ cup (120 ml) water, maple syrup, and vanilla, stirring to combine.
- Place the flour, quinoa, chia seeds, baking powder, cinnamon, and salt in a large mixing bowl, stirring to combine.
- Pour the wet ingredients onto the dry and stir until combined. Let stand while heating the waffle maker according to the manufacturer’s instructions.
- Lightly coat the waffle iron with cooking spray. Add ½ cup (135 g) waffle batter to two squares of the waffle maker or follow the manufacturer’s instructions to fit just enough batter so that it doesn’t overflow and so that the waffles get properly cooked.
- Close the waffle iron and cook until dark golden brown, about 8 minutes. Remove the waffles from the iron and let stand at least 5 minutes on a cooling rack so that the waffles can crisp up. Do not miss this step!
- Leftovers are even better: You can toast them in a toaster or toaster oven to crisp up the waffles again. You can also freeze the waffles for up to 3 months, as long as you wrap them up tightly. Throw them still frozen directly in the toaster or toaster oven until heated through and crisp.