Good morning! How are we today? Firstly, I want to wish all the RD’s out there and soon-to-be RD’s Happy Registered Dietitian Nutritionist day. It’s a happy day in our profession!
Today, I’m just here to share a waffle recipe I’m currently obsessed with and I alluded to a few weeks back. I made some tweaks and decided that these are perfectttt. I’m linking up with Annmarie, Farrah, Esther and Jess! Check out their delicious pages and recipes for Foodie Friday!
I love my pancakes, but I’ve always been a waffle girl at heart. Growing up, I would eat Ego’s every day before school. Yep, every day. I would eat them and watch Bobby’s World. Does anyone remember that show?
I was in complete bliss, and inherently ignorant to all the preservatives, artificial flavorings and other crap that was in those Ego’s, but boy did I worship them with my sugar-laden syrup. Looking back, this breakfast was void of any form of protein, and was all high glycemic carbs. Woo hoo (NOT).
These days, I like to treat myself to pancakes on the weekends.
They’re a nice change of pace when I have that extra time. Plus you can basically make them out of anything these days if you need flourless versions! I appreciate that versatility. But sometimes, I want something a little more dense than pancakes. Something a little heartier. Where my bluebs and syrup can stay put in the creases. Sometimes toppings just fall all over the place with pancakes. #Amirite? At least my bluebs can stay put for a hot minute on these while I try to take a picture of my drippy PB. #Foodbloggerproblems.
So when I dug out this waffle/panini maker that I’ve had for years (but hadn’t located until recently), I knew I had to try my hand at some waffles. Waffles have that thickness and density that pancakes can’t compete with. Sorry, ‘cakes. I still love ya though.
These aren’t heavy and thick like a belgian waffle (because of the softer coconut flour), but they sure do taste like a waffle. I actually like the softer, coconut flour consistency. These are fudgey and as goo-ey as a waffle can get. These are SO GOOD with peanut butter and cocoa nibs, you guys. They taste like chocolate brownies with little chocolate chips. Except the cocoa nibs are more nutrient dense! Win!
- 2 eggs
- 2 tbsp coconut milk I used Trader Joe’s
- ½ tsp vanilla extract
- 1 tbsp coconut oil melted
- 1 ripe banana mashed
- 2 TBSP Coconut Flour
- 1 TBSP Whole Wheat flour*
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ tbsp. cocoa powder optional
- Toppings: banana slices cocoa nibs, berries, peanut butter, chia seeds, etc.
- Preheat skillet or waffle iron and spray with non stick cooking spray.
- Combine egg, milk, coconut oil, vanilla, and mashed banana in one bowl. Next, mix dry ingredients in other bowl (flour, baking soda, salt, cinnamon and cocoa powder). Combine wet and dry and pour batter onto iron. Batter should be thick.
- Cook according to waffle maker. Mine took about 3 minutes on high.
- *Note: I used a tbsp. of whole wheat flour to enhance the texture a little bit. If you wanted to make this gluten free, you could use 3 tbsp of coconut flour.
[Tweet “A nutrient-dense waffle recipe that tastes like brownies via @bucketlisttumRD”]
Are you a pancakes or waffles person?
What toppings would you add to these waffles?