Chocolate Chocolate Chip Multigrain Waffle
READY IN: 50minsYIELD: 6-7 7" Belgian Waffles
3⁄4 cupwhite whole wheat flour
3⁄4 cupoat flour
1⁄2 cupcornmeal, fine
1⁄4 cupcocoa powder, unsweetened
1⁄2 teaspoonbaking soda
1⁄2 teaspoonkosher salt
3⁄4 cupGreek yogurt, plain
3⁄4 cupblack coffee, cooled
2teaspoonsmaple syrup (optional)
1⁄3 cupmini chocolate chip
Serving Size: 1 (148) g
Servings Per Recipe:6
Calories from Fat 68 g 28 %
Total Fat 7.7 g 11 %
Saturated Fat 3.7 g 18 %
Cholesterol 67.7 mg 22 %
Sodium 471.4 mg 19 %
Total Carbohydrate40.3 g 13 %
Dietary Fiber 5.8 g 23 %
Sugars 6.2 g 24 %
Protein 9.3 g 18 %
In a large bowl mix the dry ingredients (both flours, cornmeal, cocoa powder, baking powder, baking soda, salt and cinnamon).
In a medium bowl whisk together the eggs and yogurt until smooth. Slowly add the milk (I use plant-based), coffee, maple syrup if using and vanilla; stirring after each addition.
Pour the wet ingredients into the dry. Stir until the ingredients are thoroughly combined. The batter will be a bit lumpy. Let rest 10 minutes.
Meanwhile, prepare and preheat your waffle iron as needed.
After the batter has rested, check the consistency. It will be thick but spreadable.
Stir in the chocolate chips.
Prepare the waffles in accordance with your waffle iron.
Cook the waffles in accordance with your waffle iron. My 7" Belgian uses about 1/2 cup of batter per waffle.
**I make oat flour by grinding instant or old-fashioned rolled oats into a fine powder with my blender or food processor.
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