Double Dark Chocolate Waffles
Breakfast meet dessert. Dessert meet breakfast. These decadent yet nutritious Double Dark Chocolate Waffles are a perfect excuse to dust off that waffle maker. Consider topping with dollops of thick yogurt and fresh berries. Batter using egg whites is best made shortly before making the waffles, but extras can be chilled for up to one day.
  • 1 1/2cups oat flourgluten free if desired
  • 1/3cup cacao powder
  • 3 Tbsp coconut palm sugar or brown sugar
  • 1tsp cinnamon
  • 1tsp low-sodium baking powdergluten free if desired
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 2 large organic eggsseparated
  • 1 1/2cups buttermilk
  • 3 Tbsp grapeseed or sunflower oilplus extra for coating waffle iron
  • 1tsp vanilla extract
  • 3oz bittersweet chocolatechopped, or dark chocolate chunks, at least 70% cacao
  1. Preheat oven to 200 F.
  2. In large bowl, whisk oat flour, cacao powder, sugar, cinnamon, baking powder, baking soda, and salt. In separate bowl, whisk together egg yolks, buttermilk, oil, and vanilla. Add wet ingredients to dry ingredients and mix gently. Let batter rest for 10 minutes to help hydrate the oat flour.
  3. Using electric mixer on medium-high speed or handheld whisk, beat egg whites in small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
  4. Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup batter onto waffle iron and heat until set. Transfer prepared waffles to wire rack set inside baking sheet and place in warm oven while you prepare remaining batter.
Recipe Notes

Per serving: 422 calories; 14 g protein; 22 g total fat (7 g sat. fat); 47 g total carbohydrates (13 g sugars, 8 g fiber); 324 mg sodium