Breakfast Tuesday: Banana Quinoa Waffles
October 4, 2011
For a few months, I was making waffles left and right. If I had an ingredient, I put it in a waffle (which sounds a lot like both my chocolate chip cookie and oat bran philosophy – creature of habit and hedonism, I guess). Chocolate waffles! Bran waffles! Malt waffles! Pumpkin waffles! All of the waffles! One fateful morning, however, I attempted to make waffles and the result could only be described as waffle genocide. So many good waffles split in half, burnt, and crumbled in my hands. I thought it was the recipe, and then I thought it was me, and then, having rejected the first two options as improbable, I decided to blame the waffle maker. And then I was stuck. I didn’t want to look into buying another waffle maker because I wasn’t a hundred percent sure it was malfunctioning, but I didn’t want to try another waffle recipe because I couldn’t deal with the sadness and guilt that comes from massacring one of the breakfast treats I consider most sacred.
This dilemma kept me from making waffles for far too long. In every bizarre-o kitchen appliance grudge (those who use a lot of kitchen appliances hopefully know what I mean), there comes a time where someone has to give in, and that someone is usually the person. Because it would be hard for the appliance to give in. And it would be a little scary, too, if it actually had the capability to give in. Anyway, the waffle maker and I had a long talk (which, if you’re wondering, looks a lot like me glaring at a waffle iron until tying up my apron and getting on with it), and I decided to give it another go. Turns out my waffle iron responds really well to aerosol oil and not well at all to any other method of greasing. Huh. Looks like Colleen the Waffle Machine is back in business.
These waffles are amazing, though on the hearty side of the breakfast good spectrum. My roommate, K, really enjoys them, and she prefers her breakfasts to be more healthy than sweet, whereas I’m the opposite. We both agree that these waffles make a great breakfast, though! Something about the quinoa-banana-cornmeal combination and the fluffiness on account of whipped egg whites makes these waffles suitable for any kind of breakfast eater.
Happy Breakfast Tuesday, because it’s a happy one indeed!
Banana Quinoa Waffles
(Recipe adapted from The Family Kitchen)
Yields 7 Belgian style waffles
Notes: The original recipe is for spiced waffles – add one teaspoon ground ginger to dry ingredients. For my particular waffle iron, I got the best results with the heat set at six (out of eight) and leaving the waffle in iron for 5 minutes, then flipping the waffle and letting it heat for one more minute before taking it out.
½ cup, or one stick, unsalted butter
1 ½ cup all-purpose flour
½ cup fine cornmeal
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
2 ripe bananas, mashed
3 eggs, separated
3 tablespoons honey
¾ cup cooked and cooled quinoa
1 ¼ cup milk
1. Preheat waffle iron.
2. In a small saucepan or microwave, melt butter. Set aside.
3. In a medium mixing bowl, whisk mashed bananas, honey, egg yolks, melted butter, quinoa, and milk together until combined. Set aside.
4. In a large mixing bowl, whisk flour, cornmeal, baking powder, salt, and spices together.
5. In yet another mixing bowl, or bowl of stand mixer, whip egg whites to stiff peaks.
6. Fold wet ingredients into dry until just combined, and then gently fold in egg whites.
7. Waffle according to manufacturer’s instructions, using 2/3 cup batter per waffle and greasing waffle iron between each waffle.