Chocolate Chip Waffles
When I make waffles or pancakes I aim to make enough to freeze some for future mornings. I had the same intention for my little family of 3 but there were none left. And my 4-year-old asked for some the next morning. How do Chocolate Chip Waffles sound to you? My friend said, “there is no way these are gluten free.” Oh yes, they are or I could not eat them and I have had four.
I whipped up the batter in my blender, stirred in the chocolate chips and I was ready for the waffle iron. A few minutes on each side and WOW these were a hit.
This recipe opens up the possibilities on what can be put in waffles to change up the flavor. This proves that a good base is all you need to open Pandora’s waffle box. What do you like in your waffles? Or is plain more your style?
Here is what you need:
4 eggs room temperature
1 ripe mashed banan
1 cup of nondairy milk
1/3 cup of melted coconut oil
1 tbs of vanilla
1 tbs of honey or maple syrup
½ cup of coconut flour
¼ cup of blanched almond flour
½ cup of tapioca flour (also known as tapioca starch)
1 tsp of salt
¼ cup of nondairy chocolate chips
In a blender, combine all ingredients except the chocolate chips. Blend until smooth. You may have to stop the blender a few times to scrape down the batter and continue blending.
Fold in nondairy chocolate chips.
Warm waffle iron according to manufactures instructions.
Once waffle iron is ready (Mine has a green light and does not require nonstick spray. If your waffle iron does, prepare it accordingly.)
Pour 1 cup of batter in the waffle iron and flip it to the other side. (Or at least that is how my waffle iron works. If your waffle iron cannot fit 1 cup of batter, pour your irons desired amount.)
Once your waffle iron indicates that it is finished cooking on the first side, flip it back and wait for the iron to indicate that the waffle is finished cooking.
Remove and serve.
Top with jam, syrup, powdered sugar or whatever makes you happy.