Mimi's Vegan Kitchen: Chocolate chip Waffles

February 6, 2017

If you’re familiar with the way I eat, then you probably know that convenience is the way I do it. It ranges from having to clear the fridge before I travel to making so many purchases at the farmers market. This is actually how I “came up” with this.

 

Now I need to make a quick disclaimer. A good friend of mine and I were discussing “copyrights on food,” and well, unless you came up with the first beets chocolate cake, banana pancakes or asparagus ice cream (yes, that exists), then let’s just say that food is food, some things go together well and some not so much. Chocolate chip waffles aren’t even a new thing. This is just how I came about to making them.

 

So, I was standing in the kitchen, making a batch of waffles when I decided I want to clear my fridge from any store bought chocolate chips so I can make my own. I added the chocolate chips to the waffles and ta daaa… chocolate chip waffles. Not so genius, I know…

The good news is: this recipe is free from white flour and refined sugar!

 

The bad news is: I make my own chocolate chips because every single brand on the shelves around here is loaded with sugar!

 

I also serve it with maple syrup and date-sweetened ice cream to make it completely refined-sugar-free. I promise you, those will come out way better than any waffles you had at a café.

 

Prep time: 5 minutes

Cook time: 5-10 minutes

Makes 5-6 small waffles.

Ingredients:

The waffles

1 cup of whole-wheat flour

1 tsp of baking powder

a pinch of salt

a pinch of pure vanilla powder (cinnamon works very well too)

1 tbsp of coconut oil

¾ to 1 cup of water

3-4 tbsp of dairy-free chocolate chips

 

The toppings

2-4 tbsp of maple syrup

Dairy free ice cream (I prefer Kaju’s coco vanilla ice cream. You can find it here)

Chocolate chips to sprinkle on top

 

Directions:

Step 1: Combine the flour, baking powder, salt and vanilla in a bowl.

Step 2: Add the coconut oil and make sure it’s melted or else it’ll make annoying clumps that don’t cook nicely.

Step 3: Add the water and whisk. I then wait a couple of minutes to make sure most of the bubbles in the mixture are gone.*

Step 4: Add the chocolate chips and fold.**

Step 5: This step totally depends on your waffle maker but the way I do it is, I grease the top surface with coconut oil before I plug the waffle maker. A little bit of the oil then transfers to the bottom surface. Once it’s heated, I add about 2 tbsp of the waffle mixture, close the lid and let it cook.

Step 6: After all the waffles are ready, I stack 2-3 and top them with ice cream, maple syrup and chocolate chips. Serve and Enjoy!

 

* I once made it with solid coconut oil. Obviously I couldn’t mix it so the coconut oil fried parts of the waffle. That’s fail number one. Next time I made this, I figured I should avoid the coconut oil clumps, do you know what I did? I used hot water so that it melts the coconut oil! You know why that’s bad? Because it completely melted the chocolate chips as soon as I added them in. Fail! Do the right thing, just use melted coconut oil with water at room temperature.

 

** I know that some times we get too excited with chocolate and add a bit too much. The chocolate chips create clumps that burn in the waffle maker. Don’t over do it with the chocolate chips, please!

 

Let us know how it came out! You can tag @bindubyohoud and @amiraaymans on Instagram :)

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