Breakfast foods that double as desserts are a deliciously worthwhile investment. Whether it is leftover dessert waffles for breakfast, or vice versa, making a big batch of waffles means we can extend our eating pleasure into the next day. And that is exactly what we did, though I served the first “choco waffo” batch as an after-school snack.
Taste matters a lot to me, but so does the cost of ingredients. This waffle recipe uses fine coconut flakes instead of coconut flour, which I have not purchased because it is more expensive and not available in the major supermarkets where I normally shop. Buckwheat flour is a very affordable gluten free option, and here in Canada I can easily find it at Bulk Barn. Though I used light buckwheat flour this time, dark buckwheat flour should work just as well.
Chocolate Waffle Ingredients:
- 1 1/2 cups almond milk
- 1 tablespoon vinegar
- 2 teaspoons vanilla
- 1/2 cup oil or vegan margarine, melted
- 2 eggs, beaten
- 1/4 to 1/2 cup brown sugar
- 1 c. very ripe bananas, mashed
- 1 cup buckwheat flour (unbleached all purpose flour will also work if you are not gluten free)
- 1/2 cup fine unsweetened coconut flakes
- 1/2 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- pinch sea salt
Coconut Whipped Cream Ingredients:
- 2 cans full fat (not light) coconut milk, chilled
- 2 to 4 teaspoons honey
- 1 teaspoon corn starch, optional
- Combine 1 1/2 cups almond milk with vinegar. Let stand for five minutes.
- In a separate mixing bowl, combine flour, coconut flakes, cinnamon, baking soda, cocoa powder and salt. Stir with a fork to blend dry ingredients.
- Add eggs, brown sugar, vanilla, and oil (or lukewarm margarine) to coconut milk. Whisk together until smooth. Add mashed bananas and blend together.
- Combine wet and dry ingredients until a chocolate batter forms.
- Preheat waffle iron and coat interior with oil. Pour batter into waffle iron and cook waffles according to waffle iron directions.
- Cover and keep waffles warm until ready to serve.
- Separate coconut cream from any liquid in the can. Set liquid aside for another purpose. Whip coconut cream for about 2 minutes, until it becomes pliable and slightly fluffy. Whip in honey to taste. Whip in cornstarch if desired.
- Top waffles with whipped coconut cream and fresh berries; serve immediately. If additional sweetness is desired, drizzle waffles with honey or syrup.
I’m also sharing this at Saturday Dishes.