Let’s just cut to the chase.
Today we’re making chocolate waffles.
You need these waffles in your life.
Preferably for breakfast this weekend (or today, or tomorrow, or Valentine’s Day, or any day that you have 15 minutes to spare, since that’s how long this 1-bowl, 10-ingredient recipe takes, start to finish!)
By now you’ve probably figured out that there’s no shortage of chocolate in my kitchen; I actually have a drawer in the kitchen that we unofficially referr to as the chocolate drawer, because, despite originally being used to hold random snacks, protein bars, and the like, at this point it’s mostly just chocolate.
The fact that I was gifted upwards of 25 bars of chocolate from friends and family this Christmas hasn’t helped matters, either.
And yet, despite literally being surrounded by chocolate, I still felt it necessary to make chocolate waffles for breakfast. Double chocolate, actually. Because why have chocolate waffles when you can have chocolate waffles with chocolate chips in them?
In my defense, they’re pretty much just a vehicle for peanut butter and bananas, my other two loves.
And, erm, they’re pretty darn healthy, all things considered. But you already knew that, since everything on this site is. Hello, healthy food blog.
I’m running out of things to say. They’re waffles. They’re chocolate.
You know what to do.
If you make this recipe, let me know how it turns out by leaving a comment below or taking a picture of your waffles and tagging me on Instagram! And don’t forget to check out my Pantry Staples page to stock up on ingredients and tools (like my favorite waffle iron!) for this recipe.
- 1 cup milk of choice*
- 1 egg**
- 2 Tablespoons maple syrup
- 2 Tablespoons olive oil
- 1 teaspoon vanilla
- 3/4 cup white whole wheat flour***
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- a pinch of salt
- 1/4 cup chocolate chips or chopped dark chocolate
- 1. Plug in waffle iron and preheat on high, if yours has power settings.
- 2. Whisk together the first five ingredients (all the wet ingredients) in a medium-sized bowl. Add all remaining ingredients, and stir to combine.
- 3. Grease waffle iron with nonstick cooking spray, olive oil, or butter, and pour half the batter into your iron. Let cook until crisp (about 5-7 minutes), then remove the waffle and cook the remaining batter.
- 4. Top waffles with fruit, melted chocolate, nut butter, hemp seeds- whatever you like! Leftovers can be stored at room temperature for 3-4 days, in the fridge for up to a week, or frozen for several months. I like to break the waffles into 4 sections and reheat in the toaster for quick, easy snacks and breakfasts.
- This recipe yields two 8-inch Belgian waffles, or enough to feed 2-4 people, depending on how hungry you are and what else you're serving with the waffles.
- * I have tried this recipe with cow's milk, unsweetened almond milk, canned coconut milk, and even half coffee and half milk, with no major differences in taste or texture- they all work! Just use what you have.
- **For my egg-free/vegan friends: I tried these waffles with a flax egg (1 T ground flax + 3 T warm water) and they were a little bit more dense, and needed a more gentle hand removing them from the waffle iron so they didn't stick/fall apart, but were still quite tasty!
- ***White whole wheat flour has the same nutrition profile as traditional whole wheat, but with a much more mild flavor and texture, so it's my preferred baking flour. If you don't have any (I've seen it at all major grocery stores, and usual find the best price at Trader Joe's , FYI), regular whole wheat, all-purpose, or a combination of the two may be used instead.