There's not much in life quite as welcoming as a giant stack of waffles.
I made these on auto-pilot yesterday, groggy from the first hint of summer weather. It switches so fast here -- one day rainy, dark and grey, the next sunny, bright, and sweltering -- that it can kind of through you for a loop. But breakfast is one of those things that has to happen anyway, or else the day just isn't right.
A batch of these is just enough to feed my family of three (with very, very big appetites). The quinoa flour blended nicely with the whole wheat, and made for a hearty start to the day. The wee one is already requesting them for tomorrow, so I'd say they're definitely a hit!
Whole Wheat and Quinoa Waffles
adapted from 100 Days of Real Food
1 cup whole wheat flour
3/4 cup quinoa flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups buttermilk
1/4 cup canola oil
1 tablespoon maple syrup
1/2 teaspoon vanilla
Preheat your waffle iron and grease, if needed.
In a large bowl, whisk together the eggs, buttermilk, oil, syrup, and vanilla. Sprinkle the flours, baking powder, baking soda, cinnamon, and salt over the wet ingredients, and whisk in until well combined.
Pour 1/4 cup of the batter into the waffle iron, and cook according to directions for your model. It shouldn't take more than a few minutes.
Repeat for the remaining waffles, then serve with fresh fruit, syrup, or any other toppings you desire.