This is what I like to call a healthy indulgence. Is this an indulgent breakfast? Yes. Can an indulgence still be healthy? Of course! Just wait until you see the ingredient list–no one will ever guess the nutrition these waffles pack in.
If you haven’t noticed, I’ve been on a bit of a chocolate kick lately. (If you weren’t around, I’ve posted recipes for Cocoa Dusted Almonds and Pure Joy Bars within the last week) What can I say? When the chocolate craving hits, it hits. It might have something to do with a certain Hallmark holiday that’s creeping up on us. I can’t help but crave chocolate when red hearts filled with it are prominently placed in every store I shop.
Speaking of Valentine’s Day, I think these chocolate waffles would make a perfect breakfast for your sweetheart on February 14th. Or if it’s a bit too much for a Monday morning, make it February 13th. Either way, your loved one will thank you.
Get your ingredients ready. Here’s what you’ll need for the chocolate waffles:
There’s one important ingredient missing from this picture. The butter. The first picture I took I forgot the cocoa, and then when I went to retake the picture with the cocoa, I forgot about the butter that I already had melting on the stove.
Anyway…yes, you need a whole stick of butter. I know, I know! That’s a lot of butter. You all know by now that I’m not afraid of fat. I cook with coconut oil and use real butter all the time. I think fat is a healthy part of any diet. I’m pretty sure this is the only recipe on Happy Healthy Mama that uses more than 2 tablespoons of butter at a time, though. I’m aware that such a large amount of butter adds a lot of excess fat and calories to an otherwise healthy breakfast. In creating this recipe, however, I found out that you really do need more butter to create a crispier waffle. I tried it with 4 tablespoons and it was just too soft.
I think you should also know that I use Organic Valley pasture butter, which has a lot of nutritional benefits. Click here to read more about it!
Don’t let a stick of butter scare you away. This is a special occasion type of breakfast; I’m not saying you should eat it everyday! (Although I really wish I could.) And don’t let all that butter overshadow the other ingredients that add superb nutrition to the recipe, like wheat germ and flaxseeds.Print
Whole Wheat Chocolate Waffles with Strawberry Sauce
A healthy breakfast that feels indulgent!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes 4 (6 1/2 inch) waffles 1x
- Category: Breakfast
- Cuisine: American
- 2/3 cup white whole wheat flour
- 1/3 cup wheat germ
- 1 tablespoon ground flaxseed meal
- 1/3 cup unsweetened cocoa powder, sifted
- 1/3 cup Sucanat
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups milk (I used unsweetened almond milk)
- 2 eggs, separated
- 8 tablespoons butter (1 stick!), melted
- 1 teaspoon pure vanilla extract
- 1/2 heaping cup chocolate chips
For the Sauce
- 1 (12-16 ounce) bag frozen strawberries
- To prepare the sauce, put the frozen strawberries in a medium saucepan over medium heat. Stir frequently.
- As the strawberries start to thaw, use a spoon to break them apart. Continue to stir frequently as they heat. After about 10 minutes, you should have a sauce with strawberry chunks.
- We think the sauce is perfect with strawberries alone, but if you think it needs more sweetness, feel free to add a tablespoon or so of agave nectar or Sucanat.
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, wheat germ, flaxseed, Sucanat, baking powder, baking soda, sifted cocoa powder, and salt.
- In a separate bowl, whisk together the milk, egg yolks (save the egg whites in another bowl), butter, and vanilla. Pour the wet ingredients over the dry ingredients and gently whisk them together until they are just combined.
- Stir in the chocolate chips.
- In a separate bowl, beat the egg whites until they form stiff peaks. Fold them into the batter and stir to ensure the chocolate chips are evenly distributed.
- Butter, oil, or spray your waffle iron. Spoon a full 2/3 cup onto the waffle iron and use the back of a wooden spoon to spread it out.
- The batter looks like brownie batter and as it’s cooking, your house will smell like you’re baking brownies, too! Allow the batter to bake for about 30 seconds, and then close the lid and bake until the beautiful chocolate waffle is ready.
- Serve immediately.
- Serving Size: 1 serving
- Calories: 634
- Sugar: 36.5g
- Sodium: 530mg
- Fat: 41.5g
- Carbohydrates: 40g
- Protein: 14.5g
Keywords: chocolate waffle
If you have a little one around who likes to help in the kitchen, Meghan loved helping me develop this recipe.
They had to eat chocolate waffles for lunch.