Fluffy and full of chocolate flavor, these healthy Chocolate Banana Waffles are perfect indulgent yet guilt-free breakfast! They are made with WHOLESOME ingredients, filled with SUPERFOOD cacao powder, and made without ADDED SUGARS. Super simple and taste amazing.
Prepare and measure all ingredients using measuring cups.
Place 1 cup of milk, 1 ripen banana and 4 tablespoons of coconut oil in a blender. Blend on high for few seconds until ingredients fully combine. Add in 2 eggs and pulse for few seconds. Don't overmix.
Add in 1+⅓ cup oat flour, 1 teaspoon baking powder, pinch of salt, 2 tablespoons of cacao powder and 2 teaspoons of Ceylon cinnamon. Blend everything until you get a smooth mixture.
Heath up your waffle maker until it’s completely HOT (the green light must be on). If needed, grease the waffle maker with coconut oil cooking spray or using the brush.
Pour ⅓ cup of batter onto the hot waffle maker, close the lid and allow it to cook for before removing and repeating the process for the rest of the batter. Depending on how strong your waffle maker is, it will take 8-10 minutes for waffle to be done. DON'T open waffle maker before waffles are completely cooked.
Remove cooked waffles from the waffle maker and place it on a cooling rack. Let them cook to room temperature. Freshly cooked waffles will be soft when you take them out of the waffle maker but they will harden as they cool on the rack.
Serve and add toppings.
Makes 4 waffles that serves 2 people.TO MAKE OAT FLOUR: You can use quick oats or rolled oats. Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. Substitutions You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. For added sweetener use maple syrup, raw honey or you can add few soaked dates, or date syrup. MAKE IT VEGAN: Swap eggs with flax or chia egg. Use non-dairy milk. MAKE IT GLUTEN-FREE: Use certified gluten-free oats. Keep covered in the refrigerator for up to 4 days.