Every now and then I get a craving for waffles. It’s a nice alternative to pancakes and they cook up just as fast. I recently picked up a ceramic coated Belgian waffle maker and love it. It makes these 1 1/2 inch thick, crispy waffles. At the time I was craving something chocolaty and decided to set out to make a chocolate waffle for the recipe collection. They turned out pretty fabulous! I also happen to have on hand and recommend sourcing out a vanilla bean maple syrup. I found one at my local grocery store that was priced decently and it was so good (you can see the specks of vanilla in the second picture below). Adding some fresh sliced organic strawberries will take your chocolate waffles over the top making for a hearty and delicious waffle experience. So from my kitchen to yours, enjoy!
Sinfully delicious, yet oh so healthy!
WHOLE WHEAT CHOCOLATE WAFFLES
- 1 1/2 cups whole wheat or spelt flour (or flour of choice)
- 1/2 cup organic raw cocoa powder
- 1/4 cup organic pure cane or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon mineral salt
- 1 2/3 cup unsweetened almond milk, or milk of choice
- 1/4 cup light flavored olive oil or room temp coconut oil
- 1 teaspoon vanilla extract
Preheat waffle maker to manufacturer’s instructions.
In medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
Pour batter onto waffle iron, close and cook about 3 – 4 minutes (or according to your waffle makers instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
Serve with pure maple syrup. Pairs perfectly with fresh sliced strawberries but any seasonal berry will be great too.
Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and voila…it’s waffle time again.
Makes 2 extra large waffles (as shown) or 6 – 8 smaller ones.
Make vegan buttermilk: Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.
If using coconut oil, be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.
I’ve made these many times with no oil and have had great results. Add a little extra milk if like, up to 1/4 cup. Waffles shown are oil-free.