I recently posted about Oatmeal Chocolate Chip Pancakes, mmm… What do I love even more than pancakes? Waffles! Something about the crispy outside and tender inside is a combination that I can’t get enough of.
This obsession of mine has become obvious in my household since my husband and I have been making these waffles every…single…weekend. I’m not kidding. EVERY weekend we are home, we make these waffles.
We will even make sure that we don’t eat bananas at the end of the week so that we have them ready for our waffles on Saturday morning (and leftover waffles on Sunday :)).
This indulgent breakfast is also a powerhouse of nutrition – Bananas provide potassium, dark chocolate provides antioxidants (I support chocolate any way that I can!), and they are loaded with whole grain oats and flour. It’s like you’re eating dessert for breakfast – without the guilt!
Banana Bread Chocolate Chip Waffles
- 2 ripe Bananas
- 2 ½ tsp Baking Powder
- 1 Egg or if vegan, Flax Egg (1 TBSP ground flaxseed + 2 ½ TBSP water)
- 1 cup Unsweetened Almond Milk (or other milk)
- 1 cup Whole Wheat Flour
- ¼ cup Whole Oats
- ¼ tsp Salt
- 2/3 cup Dark Chocolate Chips
Start by preparing the flax egg by combining ground flaxseed with water and letting it sit for a few minutes. Mash the bananas and baking powder together with a fork until almost smooth (some clumps are OK). Add in egg or flax egg & milk and stir. Add salt, oats and flour and stir until just combined. Fold in chocolate chips. Preheat waffle iron (turn on and spray with non-stick cooking spray). Pour batter onto the waffle iron (I have a pretty decent sized waffle maker so I pour half of the batter on mine) and cook until the waffle is brown and crispy on the outside and soft on the inside (I use the medium setting on my waffle iron and let it cook until it beeps). Enjoy with a vegan buttery spread (such as Earth Balance) and pure maple syrup.