Purple Corn Waffles (Edit recipe)

Peruvian Purple Corn offers incredible antioxidant and anti-inflammatory properties. When combined with plantain flour, rich in resistant starch, these waffles become a powerful and nutritious choice. Having waffles for breakfast can be healthy if you choose the right ingredients. And believe me, it won't take you long to prepare them. Double the recipe and freeze them, ensuring you always have a quick alternative on busy mornings.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	436
Fat:	18 g
Carbohydrates:	64 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	538 mg
Fiber:	6 g
Sugars:	7 g
Calculated per serving.

by Cristy's Kitchen

Serves: 5

Ingredients

1.5 cups Purple Corn Flour, Peruvian
1 cup Plantain Flour
4 tsp Baking Powder, homemade
1 Tbsp Chia Seeds
1.5 tsp Ground Cinnamon
0.25 tsp ground Cloves
2 Tbsp Honey
0.333 cup Coconut Oil, melted
2 tsp Pure Vanilla Extract, or Peruvian Pisco
4 whole Pastured Eggs, room temperature
1.5 cup Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all the ingredients in the blender and blend until there are no lumps.
Spoon some batter into the waffle maker and follow your machine's instructions to cook them.
Serve with your favorite syrup or freeze them for a quick and convenient breakfast option.