Gluten-Free Chocolate Waffles | Nutrition Stripped
Eat Well Feb. 13. 2018
Breakfast

Gluten-Free Chocolate Waffles

Feb. 13. 2018
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Dietitian, Founder

When the waffle cravings hit, whip up these healthy chocolate waffles. They’re gluten-free, incredibly satisfying and well-rounded in nutrients.

Buckwheat is one of the most underused — and underrated — of the gluten-free grains. It’s high in fiber, protein, and minerals such as magnesium, calcium, iron, manganese, and copper. Despite buckwheat’s name, it contains no wheat and is technically a seed that’s related to the rhubarb family. It’s my go-to flour whenever I’m making pancakes or waffles at home and the star ingredient in my Buckwheat Pancakes from the NS Cookbook.

The great thing about pancake recipes is that most of them can be used in a waffle maker! While a lot of pancake and waffle recipes can make you feel weighed down and are loaded with ingredients, these healthy chocolate waffles are delicious, but not overly indulgent. Their balance of macronutrients — think carbohydrates, fiber, protein and healthy fats — make them light, fluffy and satisfying.

While these are a great weekend treat, these pancakes also keep well for up to 4-5 days in an airtight container in the fridge — just in case you find yourself with one too many waffles and want to save some for later. You can also freeze them individually in foil for a quick breakfast to reheat.

What Do You Think?

Are you a chocolate waffles fan? What do you like to top them with? Let me know how you like this recipe in the comments or if you have questions. It also helps when you rate the recipe when you try it so I can improve them for you. Be sure to snap a picture when you make it at home share it on Instagram with #nutritionstripped so I can see!

xx McKel

Stripped

Theobromine:

Thanks to the cocoa powder, these pancakes deliver a nice serving of theobromine. Cocoa powder and other cocoa variations have many health-related benefits, most of them coming from an active compound in cacao, called theobromine. Theobromine is a bitter alkaloid which acts as a natural vasodilator (a.k.a. dilates your blood vessels to allow more blood flow and oxygen), a diuretic (a.k.a. increasing urination to rid the body of excess fluids), and a heart stimulant. You can see how these benefits just mentioned can have a positive effect on reducing high blood pressure, heart health, cholesterol-lowering benefits, PMS, and possible mental focus/acuity.

Fiber:

In just 1 cup of buckwheat flour, you’ll find 12g of dietary fiber. This high fiber content helps support healthy digestion. This fiber not only makes you feel fuller, longer, it also supports regular bowel movements.

Antioxidants:

Buckwheat for the win again; the gluten-free grain provides potent polyphenols, or antioxidants, that work to fight damage caused by free radicals. These antioxidants also help combat inflammation on a cellular level.

Optimizer Option:

Buckwheat flour already packs a nice amount of protein — 15g in 1 cup on average — so I wouldn’t recommend a protein powder to bulk these up. An adaptogenic herb, however, could be a nice addition; add 1/2 or 1 tablespoon of Maca powder, another mineral-rich vegetable (root from the broccoli family) that can help ease stress due to its rich magnesium content and may also boost stamina, reduce anxiety and depression symptoms, adding physical strength, endurance, and boosting mental focus/clarity. Although more research is needed to dive deep on maca, it’s still delicious and mineral-rich!

Another optimizer option could be a coconut whipped cream as a garnish, which is a non-dairy whipped cream made out of coconut milk and natural sweeteners. It’s full of healthy fats to boost cognitive ability and satiate you longer, which can be found in this recipe.

Lastly, to boost the protein, serve these waffles with a dollop of coconut yogurt, nut butter, or have them with a side of eggs or protein shake for some macronutrient balance!

The Recipe

Serves 4 waffles

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Ingredients:

2 cups buckwheat groats, finely ground into a flour or 1 1/2 cups buckwheat flour

1 tablespoon ground flaxseeds

2 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 eggs

1 cup almond milk

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

Coconut oil, for cooking the waffles

Directions:

Step 1

In a large bowl, combine the buckwheat flour, ground flaxseeds, baking soda, baking powder and cinnamon.

Step 2

In a separate large bowl, combine the eggs, almond milk, maple syrup and vanilla.

Step 3

Pour the wet mixture into the dry ingredients and stir to combine. Let the batter sit for 20 minutes to allow the oats to absorb the liquid. Meanwhile, prepare your desired toppings before cooking the pancakes.

Step 4

Once your topping has been prepared, grease a waffle maker with just enough coconut oil to cover the bottom of the pan and heat over medium heat.

Step 5

Pour 2 tablespoons batter into the waffle maker and let cook for about 2 minutes, or until bubbles release on the top. Repeat with the remaining batter. Dollop each pancake with the desired topping while still warm.

Voila!

Serve and enjoy.

Note

The pancakes keep well in an airtight glass container in the refrigerator for up to 4 or 5 days or individually wrapped in foil if freezing. When ready to serve, reheat the pancakes in a toaster oven or microwave until warm, or enjoy chilled for a snack on the go.

 

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