A Waffle Recipe Stuffed With Superfoods

waffle recipe

Oh, sure, you can go out for breakfast and order a ridiculous stack of flapjacks filled with chocolate chips and topped with whipped cream and powdered sugar (true story!), but Monica Amsterdam, CHC, AADP, FDN-P, director of nutrition at the Medical and Wellness Center of NJ, has a better idea for your morning meal that’s quicker, easier and healthier than that.

She loves breakfast and has created a waffle recipe stuffed with superfoods that will keep you energized and ready to take on the day. And if you whirl in some spinach or kale, it’ll turn the waffles a light green color that will intrigue the kiddies.

Monica's Waffles

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Serves: 2 servings

  • 1 egg (if allergic or sensitive to chicken eggs you can substitute with duck, turkey, quail eggs, Ener-G egg replacer or flax egg)
  • 1 cup millet or quinoa (if using quinoa, soak it overnight)
  • ¼ cup dairy-free milk of your choice
  • 1 tablespoon coconut oil
  • 1 teaspoon each vanilla extract and/or cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon Himalayan or Celtic salt
  • 1 or 1½ tablespoons coconut sugar or stevia
  • 1 tablespoon hemp seeds
  • ¼ cup spinach or kale (optional)
  1. Place all ingredients into a blender and process for 40 to 60 seconds.
  2. Pour into a waffle maker and bake according to your waffle maker's instructions.
Serve with fresh fruit of your choice and organic grade B maple syrup.

Made with quinoa, the texture is a little different, but pleasant, a little creamier in the center.

What’s your favorite waffle topping or ingredient? —Gail


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