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Clean Eating Brownie Waffles

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Clean Eating Brownie Waffles

OMG! I swear I had brownies for breakfast! These waffles taste just like the real thing!

I should mention, 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?

Anyhoo, I got the original recipe from the MealMakeoverMoms web site. 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.

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). They soften with time.

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Clean Eating Brownie Waffles

(Makes approximately 14 waffles)

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
  • 1 3/4 cups unsweetened soy milk (almost any type of milk will work here)
  • 2 ripe bananas
  • 2 whole eggs
  • 2 tablespoons safflower oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey

Directions:

  1. 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.
  2. 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.)
  3. In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.
  4. 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.
  5. 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.

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)
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Comments

  1. So I was intrigued with this recipe and decided to give it a try—and I must agree- it is absolutely amazing! I loved it, my kids loved it and the husband, although he HAS to like everything I make, cleaned his plate as well. It definitely tastes like you are cheating! I toppped mine with plain yogurt and applesauce-delicious!!! The kids used a combo of maple syrup/agave—I can’t quite get them to give it up yet. Thanks for the recipe! 😉

    Reply

    • Hi Kristen!

      I’m so excited that you tried the recipe! I’ll have to try your yogurt and apple sauce topping idea next time. That sounds fabulous!

      Thanks for your feedback! I love to hear what people think of my recipes!

      Take care,
      Tiffany

      Reply

  2. The whole family loved this dish! We topped ours with fresh berries, natural peanut butter and 100% maple syrup. YUMMY!!! Plan to freeze the leftovers for the toaster on school days. Hope it works. Looking forward to trying more of your recipes.

    Reply

  8. Hi Tiffany,
    I tried these last night and, well. . . . maybe you can help me. I followed the recipe to a T but the waffles would not get crisp in the waffle maker and all I could taste was the wheat germ, i used pure dutch cocoa from Petes coffee house and was wondering if that over shadowed the rest of the ingredients, I was hoping for more of a chocolate flavor – maybe my brain read brownie and that is what I was expecting – I would like to try it again, I also used honey instead of agave and FF milk instead of soy milk – can you tell if my “changes” are what offset the taste?
    Thanks much for your help sure appreciate it. Going to make your clean cornbread muffins tonight for dinner – very excited. It is hard to get your brain to switch over to “clean eating” when it is used to the other way, you read “brownie” and your brain thinks Betty Crocker LOL. Thanks again for your input.

    Reply

    • Cory – If you are just getting started with clean eating, it will take a little while for your taste buds to adjust. That maybe be part of the problem. However, I’m thinking that your substitutions may have had something to do with it, although, it should have turned out roughly the same. There should be a very distinct chocolate/cocoa flavor. Try a different cocoa powder. Also, be sure it’s not the cocoa that makes hot chocolate (like Swiss Miss). It should be real, unsweetened cocoa (I’ve never used the Petes brand, so I don’t know what’s in it). Maybe try using half the wheat germ and see how it turns out. It’s also possible your waffle maker is not cooking at a high enough temperature. These waffles definitely do turn out with a crispy outer edge. Maybe try cooking them longer? Based on what you told me, it’s tough to figure out what could have gone wrong. But I would experiment a little. Trust me, they’re worth it!

      Reply

  9. I made these tonight and served them with greek yogurt and a cocoa crusted chicken breast. It felt so rich and comforting. Thank you for such a terrific recipe!

    Reply

  11. I was looking at this recipe and the protein waffle recipe. Not owning a waffle iron, can I use these same recipes as pancakes, or do I need to do something different to them for pancakes? Thanks so much!

    Reply

  12. OK!!!…….ignore my comment, please!!! I didn’t read all of the comments, and as soon as mine posted, I read the one above it. Got my answer……LOL!!!! Thanks! Your blog ROCKS!!!!

    Reply

  13. OMG, I just made these for breakfast, and they were DELICIOUS! I haven’t had waffles this good ever. I did make a couple little tweaks. Instead of plain cocoa powder, I used 1/2 cup of chocolate protein powder (I use Designer Whey brand as it is the most clean I’ve found where I live) and 1/2 tbsp of cocoa powder for a little extra chocolate flavor. Boy, did they ever turn out great. I will definitely be making these again.

    Reply

    • Oh, and I also used only egg whites instead of whole eggs in order to boost the protein content even more.

      Reply

  15. Handinhand – You may have to play around with this a bit, but I would add an extra tbsp. of oil and 1/2 cup unsweetened apple sauce.

    Reply

  16. Gabbie – Yes! Most definitely! In fact, I highly recommend it. If you have a large stack, I do recommend layering some parchment paper between the waffles so you don’t end up with a huge block. But even if you do, a few minutes on the counter makes them pretty easy to separate. I always have some in the freezer for Mini Chef. He loves them!

    Reply

  22. Anita – I don’t see why not. Just be sure the texture of the batter is about the same next time. You may have to adjust with a bit more flour.

    Reply

    • Daisy – The closest thing would be WHITE whole wheat flour. But the finished product will still be breadier than with whole wheat pastry flour.

      Reply

  26. Made these and loved them! The kids gobbled them up and I froze the leftovers and just had one topped with fresh strawberries and light whipped cream! Delicious! (I put the waffle in the toaster and it tasted fresh off the griddle). I can’t get enough of your recipes and love that I don’t have to sacrifice “the good stuff’ to be healthy and stay clean!

    Reply

  27. Megan – All I tasted was brownies. But I suppose it would depend on how ripe your bananas are too.

    Reply

  28. I love these waffles–make them almost every weekend for my kids and freeze extras for a quick mid-week breakfast. We like to top them with natural peanut butter and stay full all morning.

    Reply

    • You could try apple sauce, but I’m not sure what effect that would have. Eggs maybe? You’d have to play around with it. Waffles are pretty forgiving though.

      Reply

  32. I made these waffles and they are so yummy!! : ) BUT I something when wrong with my batter- it was very thick (not even pourable) and I couldn’t even get four waffles out of it (well I have a George Foreman with waffle plates and one is really the size of one and a half so that batter would’ve made me about 5 regular size waffles)! No one else seems to have had that problem according to the comments here and I even tried it again to see if I did something wrong. I used an electric hand mixer for the moist ingredients and it became very fluffy, which I added to the dry just until mixed. SO, I ended up adding milk til I achieved the desired consistency and they came out great (I ate them with Greek yogurt on top). I just wondered what I could have done wrong?! I pretty much make one of your recipes every day and I love them so much- thank you!! This week I’ve already had the Brownie Waffles, Chicken Apple Salad with Balsamic Dressing, Pumpkin Black Bean Chili, Pumpkin Protein Bars and Triple Berry Watermelon Smoothies! The brownie waffles are the first thing I didn’t achieve the expected results but with the milk they turned out perfect anyhow! : )

    Reply

    • I would suspect that you didn’t measure the liquids properly, or you live at a different altitude then I do. Either way, you did the right thing by adding milk.

      Reply

  35. It will work, but the brownies will be more dense. If you do it, use equal amounts. But they are two different types of wheat.

    Reply

    • Terry – Not for this one. It will fall apart. But I’m working on a grain free waffle recipe and hope to have it posted soon.

      Reply

  40. I made these tonight and they were awesome. Since there are only two of us, and this recipe made so many, I froze the rest between wax paper layers. They should work well as toaster waffles on future work days. Also thinking some strawberries and “cleaned up” vanilla ice cream would make a really great desert some summer evening.
    Thanks off your great recipes!

    Reply

    • Dawn – You could probably get away without it if you work really hard to blend the dry ingredient together. I did it more for mixing purposes than anything, though it does help a tiny bit with the texture. But it should be okay without as well.

      Reply

  42. Do you think you can use a different kind of oil? I am not familiar enough with safflower oil and I have never bought it. I do have olive oil and coconut oil. Hate to waste the whole batter if it doesn’t work out with one of those two. Or is it worth it buying safflower oil? is it healthier than oil and coconut oil? Thanks so much! still learning here!

    Reply

  46. I just made these this morning. It was my first time ever making waffles. I thought they were amazing. And my husband agreed. 🙂 Thank you for the recipe!

    We had ours with sliced bananas on top and a touch of chocolate syrup.

    Mine made exactly 10 waffles, but next time I will definitely double the recipe and freeze some. I think these would be great as a dessert too.

    Thanks so much again for the recipe,

    And happy holidays and a great year to you too!

    Barbara

    Reply

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