Is there anything better than some good ol’ chocolate chip waffles???
I’d take chocolate chip pancakes too, but today we are just talkin’ waffles.
So one day last week I suddenly had a major itch to make waffles. It was probably all the snow. Snow and waffles just kind of go hand in hand, but with or without, waffles rule.
Also, if I see another snow flake, I may just have to pick up and move to a sunny warm place for the next three months or so.
It’s like full on winter here and all I can think about is SUMMER. Yeah, not spring, summer.
It happens every single year like clockwork around this time. I sort of get the feeling that this may be the case for lots of us though. Am I right??
Oh, and since I can’t get summer off my brain, I guess I should tell you all that I am actually stressing out about how to get all of my summer recipes posted within the allotted time (end of May-early September and yes, Memorial Day = summer in my brain). Like I have so, so, so many things I want to share with you all that I am stressed that there will not be enough days to get them all in! Thoughts have even crossed my mind about posting all seven days of the week, but then a smart, logical person (AKA my mother) chimes in and says “well, when would you sleep?”. And then I realize she has a point… and I take a deep breath… and then I start stress again.
And umm, if you think I am being ridiculous, I wouldn’t argue with you in the least. But I already happily admit I am %100 crazy. No denying it here. But hey, it’s gives me character right? At least I think it does?
Ok, but tell me, am I the only one this pumped for summer and summer food???? What are you guys most excited for? What foods can’t you wait to make? Any recipes you’d like to see me make? Come on, lets chat today. I am feeling kind of talkative.
I do realize that all this non-sense above has nothing to do with these amazing whole wheat Belgium chocolate chip waffles, so let me explain them before I lose you guys completely…or have I already lost you?
SOO. I made these with a special day in mind. Some of you may say it’s a bit early to be thinking about Mother’s Day, but I like to be prepared. That or I just really wanted some chocolate chip waffles, and prepping them for a Mother’s Day Breakfast in bed post seemed like a pretty good excuse to make them. Yeah, that sounds more like it.
But I really did think about my mom when creating this recipe. It’s truly all her favorite things. Especially since breakfast is her favorite meal, chocolate her favorite food group and carbs her other favorite food group. Not sure which she likes more, but I am pretty positive she could never live without chocolate, but life without carbs? Hmm, that would be mighty hard, but as long as she had chocolate, I think she could do it.
Being the bestest daughter that I am (cause the other one is 6, and whoever makes waffles with chocolate chips on a random snowy day in April… plus serves them in a comfy cozy bed… clearly wins. Sorry Asher, but I schooled you on this one), I made my mom a pre Mother’s Day breakfast (…or really lunch) in my bed. Yes, now she’ll get two fancy breakfasts!
She’s pumped. COOL.
Really though, don’t I just treat my momma AWESOME?!? Right, right. If only I told you about all the times I use her as my own personal punching bag (and by that I only mean I unload all my stresses on her – promise, no real violence) because she’s my mom and well, she’ll always love me no matter how mean I can sometimes be. We fight like sisters, work like partners, are complete opposites, but oddly each others best friends. I feel pretty lucky to have such an awesome relationship with not only my mom, but both my parents.
So this means Mother’s Day is kind of important to me. I am not big on buying gifts or anything like that, but just more into showing my mom I care. And the best way I know how to say that is clearly through food.
Oh and flowers, always flowers too! You just can never go wrong with some fresh flowers.
Last year I made some beyond amazing crepes that you should really check out as well. Those crepes…too good!
This year though, I went a little simpler. Nothing wrong with that. I mean, these waffles are legit and since I love my mom so much, I made them a little healthier with the addition of whole wheat flour. I know there is still chocolate and all, but to her that’s like health food (she’s pretty smart, right?). So you see, these waffles, with a scoop of ice cream on top (mine was homemade coconut ice cream…Mmmm!) are actually somewhat healthy. Well, maybe the ice cream is a bit of a stretch, but we’ll just pretend it’s greek yogurt or something. The imagination is a beautiful thing!
Oh my gosh, and those bananas! Well obviously those are healthy. And crazy good too! There may even be a little coconut rum in there too.
What?!? Hey, my mom is a lightweight and I knew if I got just a little something extra in these waffles, I would be able to butter her up and talk her into a shopping trip.
Genius? Or totally evil?
JUST KIDDING. Well, sorta.
Whole Wheat Belgian Chocolate Chip Waffles with Coconut Caramelized Bananas.
- 4 tablespoons butter
- 4 tablespoons coconut oil
- 2 cups coconut milk may use whole milk or your favorite milk
- 1 1/2 teaspoons active dry yeast
- 2 eggs whites + yolks separated
- 2 teaspoons vanilla extract (I also like to add the seeds from 1 vanilla bean but you do not have to)
- 2 cups whole wheat pastry flour or white whole wheat flour*
- 1/2 teaspoon salt
- 1/2 -3/4 mini semi-sweet chocolate chips use more or less to your liking!
- vanilla ice cream powdered sugar, fresh berries and maple syrup, for serving
Melt the butter and coconut oil together in a medium size sauce pan. Once melted, remove from the heat and add the coconut milk, stir to combine. Sprinkle the yeast over the warm milk. Whisk in the egg yolk, vanilla and vanilla bean (if using) until combined. Let sit five minutes.
In a large bowl, combine the whole wheat pastry flour and salt. Pour in the butter/milk/yeast mixture and stir until just combined.
Add the egg whites to the bowl of a stand mixer and whip on high speed until stiff peaks form. Stir a small scoop of the egg whites into the waffle batter to lighten the batter, then fold in the remaining whites with a spatula.
Stir in the mini chocolate chips. Cover the bowl and allow it to sit for 15-30 minutes or overnight in the fridge.
Meanwhile, prepare the bananas. Heat a large skillet over medium heat and add the coconut oil.
Slice the bananas in half, and in half again, so you now have four slices of banana. Repeat with the remaining bananas. Once the skillet is hot, add the bananas and sprinkle them with brown sugar. Cook for 2-3 minutes and then flip and cook another minute. Remove the skillet from the heat and slowly add the coconut rum.
Preheat a waffle iron. Coat the waffle iron with non-stick cooking spray and pour enough batter in the iron to just cover waffle griddle. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately with a scoop of vanilla ice cream (OR whipped coconut cream), warm bananas, a dusting of powdered sugar and a drizzle of maple syrup if desired. Oh, and of course some fresh berries!!
In all seriousness, just make these waffles. Really, please do!! And even better if you eat them (serve them) in bed…maybe ditch work too? Oh would that be amazing!