We are leaving for the Dominican Republic tomorrow at the crack of dawn. Literally. Our plan starts boarding at 5:05 which means we have to leave the house by 3:45, with a toddler and a baby. Not sure we were thinking clearly when we booked the flight.
I’m pretty sure we are going to get the stink eye from our fellow passengers. Especially since said baby is wild, crazy and her screeching may be mistaken for a pterodactyl on board (totally didn’t know pterodactyl started with a p). Ooooh well. We’re going to a tropical paradise and nothing is going to bring me down!
So I was a totally unprepared and unfit blogger and didn’t prepare posts ahead of time so I’m going to be MIA for the next week or so. I promise I planned on it but with Noah’s party last week it totally slipped my mind and just didn’t happen. And I don’t even feel bad about it because when Noah woke up on the day of his party he told us “this is going to be the best day of my life” and he confirmed it by the end of the night.
I’ll have more ice cream recipes to share from his party as well as some pictures of the fun cupcakes I made.
Anyway, onto the waffles. And just FYI before you start, if you decide to double this recipe like I did the first time you should definitely double all the ingredients…like the cocoa powder. Kind of important. Sometimes I worry about myself.
These whole wheat waffles are rich and chocolate-y (as long as you put in enough that is) and just slightly sweet. Using whole wheat pastry flour ensures that they aren’t dense and dry. And with just a few slight changes to the original recipe they are easily converted to a delicious clean breakfast. They are really yummy smothered in fresh strawberries and drizzled with pure maple syrup. Yum!
- 1 3/4 cups whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. honey
- 3/4 cup low-fat buttermilk
- 2 overripe bananas, mashed (about 3/4 cup)
- 2 Tbsp. grapeseed oil
- 2 eggs
- 1 teaspoon vanilla extract
- Pure maple syrup for serving
- In a small bowl, combine all the dry ingredients. In a large bowl, whisk together the honey, buttermilk, bananas, grapessed oil, eggs and vanilla.
- Incorporate the dry ingredients into the wet ingredients being sure not to overmix (which will lead to tough, dense waffles). Let batter sit for 10 minutes.
- Meanwhile, preheat waffle iron. Cook waffles according to your waffle makers directions.