Brownie Waffles Recipe
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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.
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!
Key – That’s wonderful! I’m so happy you enjoyed them!
Megan – All I tasted was brownies. But I suppose it would depend on how ripe your bananas are too.
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.
Awesome! Glad you found one that works!
Haha!!! That’s wonderful!
Can you substitute the bananas for something else?
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.
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! : )
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.
Haha! I’m really glad you enjoyed them! 🙂
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.
Is the cocoa powder unsweetened?
They look so yummy! Do you think I could use this batter to make pancakes instead? I can’t wait to make these.
My grandson is gluten free. Can I use another flour for this recipe – almond flour? Sounds yummy.
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.
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!
Angelique – That would definitely be yummy! Enjoy!
How important is the sifting? I do not own a sifter.
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.
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!
Marissa – Coconut oil is perfect. But I would warm it to it’s liquid state first.
I have everything in my pantry except wheat germ. Can I omit that?
Jennifer – Yes, you can omit it.
What would you suggest in place of wheat germ if I am making this gluten free?
Christina – If it exists, you could try a gluten free oat bran.
I love this brownie waffle receive but I am wheat/gluten sensitive. Could I use flax and almond flour instead? Any suggestions.
Michele – I’m not sure as I haven’t tried it. Might be worth experimenting though!
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 – I’m so happy you both enjoyed them!! Happy holidays! 😀