Chocolate Whole Wheat Waffles
Perfectly light and fluffy chocolate whole wheat waffles! Easy, wholesome and a fantastic make-ahead breakfast, they’re excellent topped with nut butter and berries. Plus they reheat beautifully in the toaster and are dairy free.
This post is sponsored by Bob’s Red Mill.
Can you think of a better way to start the day than with a light and fluffy chocolate whole wheat waffle?
One that is topped with a bit of drippy peanut butter and mayyybe a smattering of juicy fresh berries?
I think not friends, I think not.
Now, I will admit that I am a complete creature of habit when it comes to breakfast. And that for the last year or so I’ve made a batch of these chocolate buckwheat pancakes just about every single weekend to prep for the work week ahead.
But … stop the presses! Because today’s whole wheat waffles have officially entered into the weekly rotation. And have actually taken the lead because they are the husband’s new favorite.
And I can absolutely see why.
They are soft and fluffy and packed with chocolate-y goodness … and reheat in the toaster beautifully (making them most excellent for quick breakfasts during the week).
All while being made with 100% whole wheat flour (and um, some cocoa powder, but that was probably a bit obvious huh?).
They fill you up, taste deeelicious and couldn’t be easier. I think I foresee some waffles in your near future. Am I right or am I right?
So! Today’s post is coming at you in partnership with Bob’s Red Mill. It is absolutely no secret that they are one of my very favorite brands. The quality of their ingredients never fails to impress me (we are what we eat, yes??) – making them a complete staple in my kitchen.
And their organic whole wheat flour (oh hey there waffles!) is no exception. It’s rich in dietary fiber and protein AND is a good source of essential minerals, like magnesium, zinc and iron. Packing a nutritional punch so we can feel awesome first thing in the morning. Waffles for the win.
Tips & Tricks For These Chocolate Whole Wheat Waffles
- First up, let’s talk measuring out your flour. Fluff the flour in the bag / container with a spoon. Then use the spoon to scoop the flour into your measuring cup, before leveling off with the back of a knife. This is especially important with this recipe to keep the waffles nice and light! If you dunk the measuring cup into the flour bag, you’ll likely use too much.
- Along those lines, please don’t skip the two tablespoons cornstarch. It also helps to achieve that awesome texture in the final product.
- The waffles themselves are not super sweet – but this is intentional so that you can top however you would like. My personal favorite? A good smear of nut butter + fresh fruit / chia seed jam. SO GOOD.
- The cook time for the recipe may vary slightly depending on the size of your waffle maker.
How To Store
Let’s talk make ahead options. Cook up your waffles and let them cool down to room temperature.
To freeze: Wrap individually in plastic wrap, then place in a baggie or container and stick in the freezer. When ready to enjoy, thaw briefly in the microwave, then pop in the toaster.
To keep in the fridge: Place the waffles in an airtight container and store in the fridge for up to 4 days. When ready to enjoy, pop in the toaster to reheat.
Additional Waffle Recipes You Might Enjoy
- Healthy Banana Walnut Waffles
- Classic Dairy Free Waffles
- Peanut Butter Banana Bread Waffles
- Orange and Dark Chocolate Waffles
- Eggnog Waffles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ¼ cups Bob’s Red Mill Organic Whole Wheat Flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 2 tablespoons cornstarch
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 ⅔ cups coconut buttermilk*
- ¼ cup melted coconut oil, cooled slightly**
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- In a large bowl, whisk together the flour, cocoa powder, baking powder, cornstarch and salt. In a medium bowl, whisk together the eggs, coconut buttermilk, coconut oil, vanilla extract and maple syrup until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (the batter will be a little lumpy). Let the batter rest while you preheat your waffle maker.
- When the waffle maker is hot, give the batter a gentle stir then pour / scoop in the recommended amount of batter according to the manufacturer’s instructions. Cook until browned. Repeat with the remaining batter.
- Top the cooked waffles with your desired toppings and serve!
*To make the coconut buttermilk: In a small bowl, mix together 1 (14 ounce) can light coconut milk (shaken / stirred well and at room temperature) and 2 tablespoons white distilled vinegar. Let the mixture sit for 10 minutes before measuring out what you need for the recipe.
**Be sure to melt the coconut oil first, then measure out the correct amount!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 218 Total Fat: 11g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 38mg Sodium: 330mg Carbohydrates: 25g Fiber: 4g Sugar: 10g Protein: 5g
This post is sponsored by Bob’s Red Mill. I received compensation + product for writing this post, however all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I truly love!