Belgian waffles with cocoa
I love everything chocolate, so recently I make my weekend waffles with cocoa. My daughter also prefers these to the regular ones.
You don’t need a blender for making these Belgian waffles with cocoa. An old-fashion whisk will do the job!
You can sub wholegrain spelt flour with regular all-purpose flour.
I like nut butter or tahini as a topping plus a small handful of raw cacao nibs.
- Ingredients
- 350 ml soy drink
- 2 eggs
- 50 ml maple syrup or another liquid sweetener
- 25 ml neutral oil such as canola, rapeseed or grapeseed + a bit extra to grease the waffle maker
- 100 g wholegrain spelt flour
- 100 g buckwheat flour
- 20 g pure cacao powder
- 1 tsp baking powder
Method
Sieve the flours, cacao and baking powder. You will end up with the fiber from the spelt flour. Do not throw it away! We will use it in this recipe.
Place the soy drink in a large bowl. Add the eggs and whisk well. Add the maple syrup and oil and whisk again.
Now gradually add the mix of flours and baking powder, constantly whisking the batter. Lastly, add the flour fiber and whisk everything again. The batter will have some lumps. Don't worry! Let the batter sit for 15-20 minutes and whisk again. At this point the batter should be (almost) smooth. Some lumps in the batter are totally OK.
When your waffle maker is ready to use, grease it lightly with oil and pour a ladle of batter in each segment of the waffle-maker. In my waffle-maker it takes approximately 4,5 – 5 minutes for the waffles to be done.
Keep the waffles in a warm place until you are ready to serve them.
