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.
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Whole Wheat Chocolate Waffles with Strawberry Sauce
- Total Time: 25 minutes
- Yield: Makes 4 (6 1/2 inch) waffles 1x
Description
A healthy breakfast that feels indulgent!
Ingredients
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 634
- Sugar: 36.5g
- Sodium: 530mg
- Fat: 41.5g
- Carbohydrates: 40g
- Protein: 14.5g
If you have a little one around who likes to help in the kitchen, Meghan loved helping me develop this recipe.
My poor, poor family had to taste the result of my test runs on this one. They had to eat chocolate waffles for breakfast.
They had to eat chocolate waffles for lunch.
Really, I don’t know how they handle living in a house with a mean mom who only prepares healthy foods.
Gee, I don’t think my kids would like these at all haha. I’ve been thinking of investing in a waffle iron for a while. The mere thought of the smell of these baking, let alone eating them just sealed the deal! Yum!!
Yes, I think this recipe is definitely worth the purchase! 🙂
They were amazing as pancakes!
Thank you for letting me know! I’m craving chocolate pancakes now.
I don’t have a waffle maker, so could you use these in pancake form? I have to try it:)
Can you make waffles without a waffle maker? I have a tiny apartment without much room to store lots of appliances. I’m just wondering if I can still use this delicious looking batter without investing in a waffle maker. Any advice?!
I think you could make some great chocolate pancakes with this batter! Let me know if you try it.
Maryea, these sound like a great Valentine’s Day breakfast for our house. As I was going through the ingredients, it looks like you meant to put baking soda instead of baking powder on one of the lines, maybe the one for the 1/4 tsp.? Just want to make sure! Thanks for the post.
Thank you for the heads up! I just edited it. You were right, it was supposed to say 1/4 tsp. baking soda. I hope you enjoy the waffles! 🙂
CHocolate+strawberry is the best combo! I made some grain-free chocolate pancakes this morn and topped with strawberries, too 🙂
What a lucky family!
I love all of your grain-free creations, Alex! 🙂
I don’t mind taste-testing your recipes 😉 Send em’ over anytime, preferably ones involving chocolate!
I love all the chocolate recipes. I’ve always been a chocolate for breakfast fan! Yum!
Wow, besides sounding really good, these look beautiful too! I’d never heard to cook waffle batter a little before closing it–is this true for all batters? All waffle irons?
This just helps to prevent spill over. I learned it from Joy of Cooking. 🙂
Can I come live with you?….lol!! I love waffles, especially chocolate ones. I too use real butter in my baking & cooking. I also believe that fats are good for you and I am not afraid to use them. Of course I do so in moderation. Besides a southern girl’s kitchen is not truly a kitchen without the butter!!
This.is.a.keeper. 🙂
These waffles look like dessert! Which is exactly what waffles should look like 🙂
OOPS! Sorry about that. Didn’t mean to post twice!
Oh my, Maryea! I cannot believe how good these look. A true indulgence for sure, but, we might be able to make an exception for Valentine’s Day. I logged on to make sure I had all of your ingredients for the sweet potato enchiladas for dinner tonight. I honestly cannot keep up with all of the yummy sounding things I want to make from your site. Thanks for all of your hard work. My heart goes out to your family for having to test the waffles. I’m sure they were really unhappy about it. HeHe.
OMG, Maryea! You are killing me here. I can’t keep up with all the wonderful recipes that I want to make that you keep posting. I logged on to write down what I needed for the sweet potato enchiladas so I can make those for dinner. These look scrumptious (sp?) and I can’t wait to make them for my family. Thanks again!