After my success with my Whole Wheat Waffles, I decided to try a chocolate version. I took the same basic recipe and added cocoa powder and 1 tablespoon more of sugar. Chocolate for breakfast? Um, yeah! =) They turned out great – light, airy, and crisp. If you don’t like the taste of dark chocolate, I’d recommend adding another tablespoon or so of sugar or topping with chocolate syrup. I personally love dark chocolate and topped mine with a little whipped cream and strawberries. And while they are a slightly indulgent breakfast, you can certainly enjoy them without too much guilt. They also make a delicious dessert when topped with vanilla ice cream and chocolate syrup. Enjoy!

Chocolate Whole Wheat Waffles
3/4 cup white whole wheat flour
1/4 cup cornstarch
1/4 cup cocoa powder (I used Hershey’s Special Dark)
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup skim milk
3 tbsp canola oil
1 large egg, separated
2 tbsp sugar
1/2 tsp vanilla extract

1. Heat the oven to 200 degrees F and preheat the waffle iron.
2. Mix the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Measure the milk and oil in a measuring cup and stir in the egg yolk. Set aside.
3. In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
4. Pour the milk mixture into the dry ingredients and whisk until just mixed. Fold in egg white mixture. Let batter sit for 30 minutes.
5. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and brown.
6. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven.
*loosely adapted from Fine Cooking, Food Network, and Buns In My Oven

Categories: Breakfast, Waffles

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