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quinoa waffles

Quinoa Waffles

I made these quinoa waffles the same day as I baked the quinoa cookies. I was determined to finish my bag of quinoa flour (it’s constant presence in my pantry was beginning to irk me). Of course, I didn’t know at the time that once I actually got around to using the flour I would just end up replacing it with more!

I made these waffles in the late afternoon, after we had already stuffed ourselves with the quinoa cookies. When the waffles reached room temperature, I lay them between wax paper and froze them in a couple of large Ziploc bags.

Three out of four of my kids liked these waffles. My 11 year old found the texture to be too crumbly and different from regular waffles, but she did still eat it. My 6 year old liked them the best.

Her analysis made me laugh out loud!

If you read my last post, you’ll recall that she had declared the quinoa cookies to be the best cookies she ever ate. Well, a few days later, when she had these waffles for breakfast she declared them to be the best waffles she ever ate. She was so funny when she tried to explain that they reminded her of “those cookies” she had eaten. “The ones that were the best cookies ever!” How cute is that?

Quinoa Waffles

(recipe from Quinoa: The Everyday Superfood 365)

These moist, nutty-tasting waffles can be frozen for instant meals. If you don’t have a waffle iron, you can make them as pancakes. Serve with your favorite toppings, such as yogurt, maple syrup, fruit syrup, peanut butter, sliced bananas, pineapple, berries or other fresh fruit, chilled coconut milk, chocolate syrup or caramel sauce.


  • 2 1/4 cup quinoa flour
  • 4 tsp baking powder
  • 1 1/2 Tbsp white or cane sugar (I used cane sugar)
  • 3/4 tsp salt
  • 2 large eggs, beaten
  • 1 1/4 cups 1% or 2% milk
  • 1 cup water
  • 1/2 cup vegetable oil (I used safflower oil)
  • 1 tsp pure vanilla extract


  1. Combine the quinoa flour, baking powder, sugar and salt in a large bowl and set aside. In a medium bowl, beat the eggs, milk, water, oil and vanilla.
  2. Add the egg mixture to the flour mixture, mixing well to make a thin batter.
  3. Grease or lightly spray a waffle iron with cooking oil and preheat it.
  4. Pour the batter onto the waffle iron according to the manufacturer’s instructions and close.
  5. Remove the waffles when the the lid lifts open easily, about 5 to 6 minutes.
  6. Waffles will keep in the refrigerator for up to 3 days and sealed in a container in the freezer for up to 4 weeks.
  7. Reheat in a toaster or microwave oven.

I have a love/hate relationship with my waffle iron. The instructions state that there’s no need to oil before use. However, I find that if I don’t oil the waffle maker, my waffles get stuck and it takes forever to clean up the mess. Do you oil your waffle iron? If not, how do you prevent your waffles from sticking?

**Update** I’ve been using my waffle iron for awhile now and I love it! The waffles come out beautifully every time – no oiling required. I think my initial difficulty was due to user error :)

Your Comments

16 comments… add one

  • Kat May 11, 2017, 8:48 pm

    Tried it, turned out great, added chocolate chips. Put some in the freezer and they freeze great as well! Thank you and God bless :)

    • Kat May 11, 2017, 8:50 pm

      Oh, and I have an Oster Ceramic non stick waffle maker and nothing sticks to it…I don’t even grease it! And its a much healthier choice as Teflon is very toxic.

  • Gina September 18, 2016, 1:17 pm

    Recipe was okay except the quinoa flour left gross flavor. Recommend eating with chocolate chips. :)

    • Saida October 17, 2016, 6:06 pm

      Hmmm.. did you use old flour? I once used a bag of quinoa flour that had got lost in my pantry and it produced a bitter after taste in the waffles…

  • Courtney July 6, 2016, 9:07 pm

    Made these a couple weekends ago and LOVED them. I just found out I can’t have wheat, potato, oat, rice, etc. (huge list of allergens) So, I’m currently experimenting with quinoa flour and almond flour. I thought I would have to make these for me and wheat flour for my husband, but he said this recipe was a keeper and liked it better than some of the box mixes we tried when I was still eating wheat! Thanks for sharing! Trying to convince myself not to make these at 9pm as a sweet treat before bed :(

    I want to try freezing them next so I can toast them at work for breakfast during the week.

    • Saida October 17, 2016, 6:03 pm

      If you haven’t tried it yet, these freeze really well :)

  • kidskwotes January 5, 2015, 11:13 am

    Do you have any idea how I would adjust this recipe if I only have regular flour on hand? Your help would be greatly appreciated! Dad has Alzheimer’s, & 3 three tablespoons of coconut oil per day has been proven to improve memory, and even reverse Alzheimer’s…according to some books I have been reading. Here’s hoping! :-)


    • Saida January 6, 2015, 8:40 am

      Sorry, I haven’t tried it with regular flour, however, I’m guessing it should work ok by a simple substitution. I bake with coconut oil all the time now and simply substitute it in for the oil or butter ingredient in a recipe. If you have a family recipe you like, you could just sub in coconut oil. It may require a little tweaking (you’ll need a little less than what you normally would use) but I’ve found it to be quite versatile. Good luck!

  • Mark December 8, 2013, 7:10 pm

    Sunday lunch was waffle or pancakes as I was growing up: Mom made the batter and Dad did the cooking. One time when I was very young, Mom forgot to put the oil in the waffle batter. They stuck, tore apart, and made a horrible mess. For 30 years after that, every time my father was about to put the first ladle of batter in the iron, he would pause and look my mother in the eye and said, “Is there oil in the batter?”. She would tilt her head in mock outrage and say, “Of course!” He would then pour the first waffle. They always came out perfect.

    • saida December 9, 2013, 1:15 pm

      That’s a lovely story, Mark!

  • Suzanne September 29, 2013, 10:43 am

    I have a very good waffle iron (Chef Choice Belgian Waffle Pro 850) but I have found that sticking of batter is related to how thin the batter is. If it’s too thin, it’s a big sticky mess. My iron is not supposed to require oiling, and I think oiling it can negatively affect the non-stick surface.
    Your batter is very thin. Try leaving out the water and use less oil.
    My batter proportions are usually:
    2 cups flour (I generally use brown rice and cornmeal mixed)
    1 1/2 cups coconut milk (boxed, not canned coconut milk)
    2 eggs
    1/4 cup melted coconut oil
    I like to let the batter sit awhile to thicken up before I pour it on the iron.
    Since I’ve never tried making quinoa flour waffles, I don’t know if the flour is also a factor.
    Thanks for sharing your recipe! I’m going to tweak it a little…..

    • saida September 29, 2013, 6:14 pm

      You know, I think you may be right! I made these again just last week and they turned out beautifully. My batter was thicker this time because I had let it sit for awhile while I tended to some stuff that needed my attention.

      They popped out of the waffle maker easily and clean up was a breeze :) I may have to try your recipe. Two of my daughters love the quinoa waffles but the eldest and my four year old son aren’t too keen on the texture/taste. I need to experiment with other flours :) Thanks for your suggestions!

  • andrea June 5, 2013, 11:21 am

    I never wash my waffle iron. I have never used oil in it (or spray) and my waffles don’t stick.

    • saida June 16, 2013, 10:40 pm

      Mmm… don’t know what I am doing wrong :(

  • Jessica April 20, 2013, 4:51 pm

    i will be making these shortly, ill let you know how they turn out!

    • saida April 30, 2013, 8:51 am

      Hi Jessica –

      Thanks for visiting. I’d love to know how they turned out :)

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