Imagine a giant Reese’s cup you can enjoy all by yourself.
In the form of a giant Belgian waffle.
No need to pinch yourself, because this isn’t a dream. It’s a healthy waffle recipe!
This waffle is literally heaven. I can fully assure you that you’ll enjoy every bite of it!
The inspiration for this recipe actually came to me this morning when I woke up starving and practically raced downstairs to scour my fridge for food. As my eyes landed on the Silk Chocolate Almond Milk my mom just bought from the store, I knew what I had to do. Make a Belgian waffle using chocolate almond milk to rival all Belgian waffles before it.
After swapping the regular almond milk for chocolate, I found myself desiring a waffle even more chocolatey. So I added cocoa powder to the batter. Because why not?!
And finally, as I lifted the steaming, crispy waffle from the waffle iron, I decided to drizzle it with peanut butter to make the ultimate peanut butter chocolate waffle.
No, seriously, this isn’t a dream.
Peanut Butter Chocolate Belgian Waffle
- 1/2 c old fashioned oats (or rolled oats)
- 1/2 tsp baking powder
- 1 tbs cocoa powder
- 1/2 banana
- 2 tbs egg whites (or 1 small egg white)
- 3 tbs chocolate almond milk
- 1/2 tsp chia seeds
- 1/8 tsp vanilla extract
- additional sweetener to taste (I used stevia)
- peanut butter (for drizzling on top)
- chocolate chips (for topping)
Preheat a waffle iron. Blend oats in a food processor or small blender until the consistency of oat flour is reached. Pour into a small bowl. Add baking powder, chia seeds, and cocoa powder and mix together. Mash banana and mix into the batter with a fork. Add egg whites, chocolate almond milk, and vanilla extract to batter and stir until combined. Mix in additional sweetener to taste. Grease waffle iron and pour batter onto iron. Let bake for 5-7 minutes, or until golden brown (the light of my waffle iron turns off to signal this). Top with peanut butter and chocolate chips, if desired and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 servings)
Recipe yields one large 8″ Belgian waffle