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Savory Waffles

Not your average waffle. These Savory Waffles are packed full with vegetables!
Prep Time1 hr 20 mins
Cook Time1 hr
Course: Breakfast
Keyword: Breakfast, Breakfast in Bed, Brunch, Fried Egg, Frozen Meal, Frozen Waffles, kale, Meal Prep, Mother's Day, Quiona, Sweet Potato, Tempeh Bacon, Waffle
Servings: 6 waffles, depends on the waffle iron

Equipment

  • Waffle Iron
  • Extra-Large Bowl
  • Stand Mixer

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

Instructions

  • 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

  • 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.
  • 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.
  • 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

  • Mix together all of your dry ingredients. Mix the flour, baking powder, salt and baking soda.
  • 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.
  • Mix your batter with the spatula attachment until batter is together.
  • 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

  • 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.
  • Fry your eggs or cook eggs to your preferred style.
  • Top with your tempeh bacon, egg, fresh berries and sunflower seeds.
  • Optional to serve with maple syrup on top of everything (My preferred choice!)