One of my deepest, darkest secrets is that I am not a lover of breakfast food. Give me lunch and dinner, or give me death. I’m not a huge egg fan, I don’t like omelets, pancakes are too heavy, french toast puts me in a coma. I really only like toast and waffles. The only way I might consider a breakfast item is if it has chocolate chips in it (muffins, pancakes, etc). So naturally I had to chocolate chip-ify my basic waffle recipe. It might be my favorite waffle recipe yet!
Domestocrat’s Back to Basics Waffles (makes 6 waffles)
2/3 cups white whole wheat flour (I use King Arthur’s White Whole Wheat)
2/3 cups whole wheat flour (I use King Arthur’s Whole Wheat Flour)
1/2 tsp. salt
3 tsp. baking powder
2 tsp. ground flax seed
1/2 tsp. cinnamon
1/4 tsp. vanilla
1 cup milk (I use Almond Breeze’s unsweetened vanilla almond milk)
2 tbsp. EVOO
2 tbsp. agave
1/2 cup chocolate chips
Your choice of waffle toppings: additional chocolate chips, syrup, agave, butter, etc.
First step, mix the dry ingredients in a big bowl until thoroughly combined. Then add in the wet ingredients, stir together, add the chocolate chips on top, and stir until the batter fully comes together.
Pre-heat your waffle maker according to the manufacturer’s directions, add in the batter and cook per your waffle maker’s instructions. My waffle maker takes about 5-6 minutes to cook. When the waffles are done remove from the waffle maker to cool and add the second round of batter. Cool the waffles for a minute or two before serving. Use a wire cooling rack to cool the waffles rather than a plate – unless you want a soggy mess.
These waffles are best topped with a few extra chocolate chips, butter, and syrup alongside some delicious tea of your choice (unless you drink coffee, which I don’t – another reason I suck at breakfast).
Sweet, crunchy, warm, and comforting. Now this is breakfast!