Whole Wheat Double Chocolate Waffles
A healthy 1-bowl, 10-ingredient recipe that yields two fluffy, chocolatey whole wheat Belgian waffles in under 15 minutes.
Ingredients
- 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
Instructions
- 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.
Notes
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. Adapted from my Pumpkin 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. Adapted from my Pumpkin Waffles