Sinfully delicious and oh so healthy! Something came over me and I had an urge for creating a great chocolate waffle for us health nuts, and I did it not one way...but two. These recipes can also double as a pancake mix too.
Let's begin with the buckwheat waffle. Adding buckwheat is a healthy option to pack in some added nutrition to your meal with while adding a nice nutty flavor as well. Buckwheat is also gluten free. To make these pancakes gluten free use GF all purpose flour in place of the WW pastry flour. The chocolate is subtle and the buckwheat comes through creating a nice balance, especially with the nut butter syrup....such a great combination! I think this nut butter would be decadent on non-dairy ice cream or chocolate cake too.
Chocolate Buckwheat Waffles w/ Maple Nut Butter Syrup
Ingredients
Chocolate Buckwheat Waffles w/ Maple Nut Butter Syrup
Ingredients
- 1 cup whole wheat pastry flour, or flour of choice
- 1/2 cup buckwheat flour
- 1/2 cup organic raw cocoa powder
- 1/3 cup organic pure cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon mineral salt
- 2 tablespoons flax seed meal, optional for extra nutrition
- 1 2/3 cup unsweetened almond milk, or milk of choice
- 1 teaspoon vanilla, optional
- 1/4 cup coconut oil warmed, or oil of choice, optional*
- extra oil for greasing the griddle if needed
Maple Nut Butter Syrup
• 1 tablespoon pure maple syrup
• 2 tablespoons water
For the nut butter syrup: Combine ingredients in a small bowl mix until smooth. For thinner syrup use more water. This was great without the added syrup too. Makes about one serving.
Directions for waffles
Preheat waffle maker/griddle to manufacturer's instructions.
In medium size bowl, combine the flours, cocoa, sugar, baking powder, salt and flax meal. Add nut milk, vanilla and warmed oil to dry ingredients, mix until combined. (If using the warmed coconut oil, be sure to warm your milk as well or once the oil and chilled milk combine the coconut oil will harden again creating tiny hardened oil pieces.)
Pour batter onto waffle iron and cook for three to five minutes. You may or may not need to oil the waffle maker in between batches, I didn't but you may find otherwise. I used the George Forman waffel iron for mine. Makes appr. 6 - 8 waffles depending on size.
Serve with the nut butter syrup and sliced bananas & enjoy...
*You can make a great waffle without the added oil as well, try both ways to see which you like best. I like both.
Now onto number two which is a whole wheat waffle with fresh strawberries...so sweet are the strawberries of the season...add some to this chocolate waffle with some pure maple syrup and a little coconut and life is sweet as can be!
Whole Wheat Chocolate Waffles
Ingredients
- 1 1/2 cup whole wheat pastry flour, or flour of choice
- 1/2 cup organic raw cocoa powder
- 1/3 cup organic pure cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon mineral salt
- 2 tablespoons flax seed meal, optional for extra nutrition
- 1 2/3 cup unsweetened almond milk, or milk of choice
- 1 teaspoon vanilla, optional
- 1/4 cup coconut oil warmed or baking oil of choice, optional...extra oil for greasing the griddle if needed
Serve with pure maple syrup, organic strawberries and a sprinkle of coconut flakes...you could use confectioner's sugar but we are trying to stay away from refined sugars here. ;)
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.
To make these gluten free, use gluten free all purpose flour in place of the whole wheat.
Whatever style you choose...Enjoy !
• • •
On a side note, today I received my new book in the mail, The Flavor Bible...can't wait to dig in and see what inspirations come about. I heard about this through a post from 'Rawified'...it was mentioned and peeked my curiosity. I know this is for real chef's, but I think it's a cool book and will come in handy.
Happy everything !
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