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These brownie waffles are almost like having dessert for breakfast.
OMG! I swear I had brownies for breakfast! These clean eating brownie waffles taste just like the real thing!
But first of all, I should mention that as much as I’d like to say that these also have the texture of a brownie, I have to tell you up front that the texture is like a waffle, not a brownie. You can’t expect miracles. Well you could, but if I could do that, I’d have my own TV show at the very least. Don’t you think?
If you find you like these, the freeze pretty well too! Make a double batch, freeze them and then just pop them in the toasted to warm them up in the morning. Just keep in mind that they are already fully cooked, so don’t leave them in the toaster too long or they will taste burned. Anyhoo, I got the original recipe from the MealMakeoverMoms web site (which now seems to be permanently closed down). I liked the idea, but the recipe just didn’t fall into my definition of clean. So of course, I just HAD to “clean it up”, cause that’s what I love to do. So here’s my clean eating version of these fabulously delicious waffles.
Furthermore, you can make these a travel-friendly breakfast by putting a small pat of butter on them, folding them in half and walking out the door! Easy!
Note: If you like your waffles crispy, eat them hot and right off the waffle iron. If you like them softer or spongier, plan to let them sit out on the counter for a little while before eating them (an hour or two should do the trick) because they soften with time.
Brownie Waffles – Topping Ideas
- Mix fruit sweetened yogurt with a non-fat cottage cheese and pour over your waffles (I did this, and MAN was it good!)
- Honey and a bit of Greek yogurt
- Honey and nuts (any nuts would work great on these)
Healthy Breakfast Recipes
Healthy Brownie Waffles Recipe
Healthy Brownie Waffles
- 1 ½ cups whole wheat pastry flour
- ½ cup cocoa powder
- 1 tbsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ¼ cup wheat germ (I used raw wheat germ, but any kind will work)
- 1 ¾ cups milk (dairy or non-dairy will work)
- 2 medium ripe bananas
- 2 large whole eggs
- 2 tbsp. light-flavored oil
- 1 tsp. pure vanilla extract
- 3 tbsp. honey
- Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.
- Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)
- In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.
- Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.
- Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.
Recipe from the Gracious Pantry archives, originally posted 3/14/10.