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Double Chocolate Blender Waffles

5 from 2 reviews

Healthy double chocolate waffle recipe made in the blender! Two types of chocolate, egg-free option, milk or dark chocolate and much better than Bisquick!

Ingredients

Scale
  • 6 Tbsp butter, melted and set aside
  • 6 Tbsp coconut oil, melted and set aside
  • 3 1/2 cups rolled oats
  • 1 tsp salt (I used Real Salt)
  • 4 tsp baking powder
  • 4 Tbsp cocoa (I used raw cacao)
  • 4 Tbsp maple syrup (optional)
  • 23 cups water**
  • 4 eggs
  • 1/2 cup chocolate chips (I used 60% dark chocolate)

Instructions

  1. Measure butter and coconut oil into a mug and melt in the microwave. Set aside.
  2. In a blender (I have this Blendtec and LOVE IT), combine the dry ingredients: oats, baking powder, salt and cocoa. Blend until the mixture resembles a fine flour, about 30-60 seconds.
  3. Add the maple syrup, if using, 2 cups of water and eggs. Blend again for one full minute.
  4. Add the melted butter, coconut oil and chocolate chips and blend again for one full minute.
  5. Preheat your waffle iron and let the batter sit until it’s ready.
  6. When the iron is hot, add 1/2 cup of water to the batter and blend for 30 seconds. The batter will be thick, but it should also be just thin enough to run off the back of a spoon. If it’s not thin enough, add more water.**
  7. Pour about 2/3 cup of batter into the waffle iron and cook for about 3-5 minutes, or until the waffle is golden. The waffle will crisp up as it cools.
  8. For long term storage, freeze on a single layer on a cookie sheet for one hour. Then move waffles to a freezer-safe container (I use plastic gallon-sized bags) and freeze for up to 3-6 months. They reheat well in the oven, in a toaster oven, in a toaster, or in the microwave.

Notes

** I personally have never used more than 3 cups of water total when making this recipe. Environments play a role in cooking and baking, so you may need to add a little more. You may also need to add more if you let the batter sit for an extended period of time, since the oats will absorb the water. The first time I made this recipe, I started with 2 cups of water and ended up with 3. Every time I’ve made it since then I add 3 cups of water from the get to. I suggest following the recipe as-written the first time and making note of how much water you ended up using. Then you can add it all in up front the next time you make these – because there WILL be a next time!

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