Earlier this week I posted an easy breakfast on the go recipe with my single serving baked eggs. Today I want to take you on a sweeter, chocolate-ier journey where quick and healthy breakfasts don't have to sacrifice flavor. Having overripe bananas around the house is never a sad thing for me, because they always end up turning into some delicious banana bread or something of the type, but this time I decided to add them in as the base for a waffle batter. These are perfectly rich from the chocolate, but still light and fluffy. Plus they are gluten-free! You could even be like me and slather peanut butter in between two toasted halves for a mind-blowing breakfast sandwich. Please do this. It is glorious.
- 1 egg, room temperature
- 1/3 cup coconut oil
- 1/4 cup coconut sugar
- 1 tsp. vanilla extract
- 1 cup mashed banana (about 3 overripe bananas)
- 1 cup oat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup cocoa powder
- 1/4 cup semi-sweet chocolate chips
Optional add-ins: 1 tbsp. flax seed, chia seed, quinoa, or protein powder.
In a large bowl whisk together the egg, coconut oil, sugar, vanilla, and mashed banana. Slowly add in the oat flour, baking powder, baking soda, salt, and cocoa powder. Once it is also combined, fold in the chocolate chips.
Preheat you waffle maker, and spray with non-stick cooking spray. Add batter 1/3 cup at a time to the waffle maker and close until cooked through, mine took about 2 minutes per waffle. Remove to a plate while you finish the rest of the waffles. Serve immediately with butter, honey, chocolate syrup, or peanut butter.
If you want to freeze the waffles for future use, do the following. Allow the waffles to cool to room temperature before placing into a freezer zip lock bag. Be sure to squeeze out any excess air. To reheat simply place in the toaster and serve hot.