These turned out so delicious. I may have eaten just a few while I was cooking them! I mean, someone had to taste test them! I used an old recipe from this blog, but instead of blueberries, I used chocolate chips. No syrup is needed because the chocolate chips makes them sweet. I did not have any whole wheat flour on hand, so these were made with white flour. This will be an extra special treat for the kids today after school. Filled with tons of eggs, these provide the protein & carbs my swimmers need to make it through practice until dinner. I cut them into strips to make it easier to eat in the car. Store in fridge or freezer and pop in the toaster when you are ready to eat again. It’s that easy! Here is the recipe again along with a picture of some of the ingredients I used.
Chocolate Chip Waffles
- 2 Cups flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 2/3 Cup unsweetened non-dairy milk (something thicker like almond or soy)
- 3 eggs
- 1/4 Cup melted butter (dairy or non-dairy)
- 1/4 Cup chocolate chips
Melt butter in large bowl. Add eggs and whisk. Add remaining ingredients and mix until smooth. Cook in heated waffle iron. Cool on a cooling rack first before packing away. This helps them cool evenly and prevents soggy waffles. Makes 10-12 waffles.I doubled the recipe to have enough for another time. Here you can see I store them in a BPA free rectangular container that perfectly holds 2 waffles side by side.