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Chocolate Waffles with Banana
Who doesn’t want a chocolate waffle (that’s healthy) for breakfast?
Yield: 4-6 large waffles 1x
Prep: 5 minutesCook: 10 minuteTotal: 15 minutes
Units:
Scale:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/4 cup wheat germ or ground flaxseed (sub: flour if you don’t have these)
- 1/2 cup cocoa powder
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups milk (sub: unsweetened, plain almond milk)
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, beaten
- 1/4 cup avocado oil (or melted coconut oil)
- 1 teaspoon vanilla extract
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Instructions
- Preheat the waffle iron according to the manufacturer’s instructions.
- Whisk together the flours, wheat germ or flaxseed, cocoa, sugar, baking powder, cinnamon and salt in a large bowl and set aside.
- In another bowl, whisk together the milk, bananas, eggs, canola oil, and vanilla extract until well combined. Add to the dry ingredients and stir until just moistened.
- Coat the hot waffle iron with nonstick cooking spray. Pour the batter onto the hot waffle iron and cook on medium-high setting. Repeat with the remaining batter.
- Serve with sliced bananas or strawberries on top and a drizzle of pure maple syrup.
TO FREEZE:
Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.
TO PREPARE FROM FROZEN:
Toast frozen waffles. If still slightly cold inside, microwave in 10-second increments until warmed through.