Last night, I saw this Brownie Waffle recipe (either in my email or on Pinterest) and I recalled it this morning as I was trying to decide what to make for breakfast. It’s fun to take a bit more time on the weekends to make breakfast and break out of the breakfast standards that I have on work days.
So, this morning I made a variation of these waffles. The waffles are very good, but be prepared that they are not as sweet as you might expect when you think of brownie waffles. You can definitely adjust the sweetness factor by how you top them. I topped mine with some fresh banana slices and local Swedberg honey.
Here are some other ideas that might be great as toppings:
- Fresh strawberries slices with some whipped cream
- Home canned peach slices including the syrup and some almond slivers
- Greek yogurt sweetened with honey with fresh blueberries sprinkled on top
What are your topping ideas?
Here is my vaiation on the recipe. I made a smaller batch and will put a few in the freezer to pack in my lunch on day soon.
3/4 cup whole wheat flour (pastry flour would probably be even better)
1/4 cup cocoa powder
1/2 tbsp. baking powder
1/2 tsp. cinnamon
Pinch of salt
3/4 cups milk
1 ripe banana
1 tbsp. safflower or canola oil
1/2 tsp. vanilla extract
2 tbsp. honey
Mix the wet ingredients (milk, banana, egg, oil, vanilla and honey) in a bowl using a whisk. Slowly add in the dry ingredients (flour, cocoa powder, baking powder, cinnamon and salt) and mix with the whisk until all dry ingredients are incorporated. Don’t over mix. Sprinkle in a little extra flour if it looks a little too thin.
Make waffles according to the directions of your waffle iron. Top according to your taste before serving.
Makes about 8 waffles