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Savory Waffles

5 from 2 votes
Not your average waffle. These Savory Waffles are packed full with vegetables!
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Servings: 6 waffles, depends on the waffle iron
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Waffle Batter
  • 6 tablespoons Unsalted butter + a little more for waffle iron as you cook
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine sea salt
  • 1/2 teaspoon Baking soda
  • 1 cup Unsweeted plain coconut yogurt Our favorite is from So Delicious
  • 1 cup Coconut milk
  • 4 large Eggs
Waffle Mix-ins
  • 1/3 cup Quinoa, 1/3 cup uncooked but will cook before mixed into waffles
  • 1 cup Sweet potato, chopped
  • 1 cup Kale, chopped and stem removed
  • 1 tablespoon Ground flax seed
Waffles Toppings
  • 8 oz Tempeh
  • 1 tablespoon Tamari
  • 1 tablespoon Pure Maple Syrup
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Unsalted butter
  • Fresh Berries Blueberries, blackberries, strawberries or raspberries
  • 4 large Eggs Fried or cooked to your preference
  • 1/3 cup Sunflower Seeds

Equipment

  • Waffle Iron
  • Extra-Large Bowl
  • Stand Mixer

Method
 

  1. Get everything ready and set all your tools out. Turn over to 400 degrees and while your oven is warming start melting your butter in the oven.
Prep your Mix-ins
  1. Cook Quinoa to specifications on your box. Typically about 1 part quinoa to 2 parts water. Add a little dash of salt. It takes about 15-20 minutes or until water is absorbed. Fluff with a fork. After cooking, set Aside to cool for 30 minutes.
  2. Chop your sweet potato and and spread out on a sheet pan with parchment and olive oil. Sprinkle with salt and cracked black pepper (optional) Roast in your oven at 400 degrees for 30-45 minutes. Turn and toss sweet potatoes about every 10-15 minutes to prevent burning. After cooking, set Aside to cool for 30 minutes.
  3. Chop fresh or frozen kale and remove the stems. You want your kale pieces to be about the size of your thumb nail or smaller.
Waffle Batter
  1. Mix together all of your dry ingredients. Mix the flour, baking powder, salt and baking soda.
  2. In your stand mixer, crack and beat your eggs. I do this at a slow-medium speed as you do not want to fluff the eggs just beat them. Add your other wet ingredients into your stand mixer. Add the yogurt, milk and melted butter.
  3. Mix your batter with the spatula attachment until batter is together.
  4. After Mix-ins have cooled gentled fold them into your waffle batter evenly. I like to do a little bit of each, then fold, a little bit of each then fold. This helps to insure that the mix-ins are evenly distributed.
Toppings
  1. Tempeh Bacon. Slice your tempeh into thin strips. Fry in a pan with butter and brown each side. Turn the temperature down or off and add the tamari, maple syrup and cinnamon. Toss to coat. Turn off.
  2. Fry your eggs or cook eggs to your preferred style.
  3. Top with your tempeh bacon, egg, fresh berries and sunflower seeds.
  4. Optional to serve with maple syrup on top of everything (My preferred choice!)