Chocolate Belgian Waffles
Chocolate Belgian waffles are even more decadent then our original, and oh so classic, Homemade Belgian Waffles. Sweet brunch dreams, for a plate of these scrumptious treats begin for us, every Friday night.
Our Chocolate Belgium Waffles are divine and are made with our Peetz S.M.A.R.T. Blend. This means they are entirely gluten free! Serve with Canadian maple syrup, fresh berries. Turn this into a dessert by adding ice cream on top.
Did you know?
And here is a little bit of trivia for you! Did you know Belgian waffles made their North American debut during the 1962 World’s Fair, in Seattle, Washington?
Chocolate Belgian Waffles
Ingredients
- 1 1/2 cup Peetz S.M.A.R.T. Blend
- 1/4 cup. plus 1 tablespoon Dutch processed cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- 2 eggs
- 1/4 cup vegetable oil
- 3/4 cup milk
- 2 teaspoons honey
Instructions
- In a large bowl, whisk together the flour, coco powder, baking powder, and salt.
- In another large bowl whisk together the eggs.
- Add milk, vegetable oil and honey. Whisk again.
- Pour wet ingredients into the dry.
- Mix until smooth.
- Bake in a waffle iron according to manufacturers directions.
Can I freeze leftover waffles?
Yes! So save time in the kitchen and premake breakfast with a double batch of the batter
- Let the waffles cool to room temperature.
- Set on a parchment paper lined tray in a single layer.
- Place in the freezer for 1 hour.
- Remove from freezer.
- Place in Ziploc freezer bags.
- Write the date on each package.
- Then, be sure to eat within 3 months.
How do I reheat the Homemade Belgium Waffles?
If you are reheating a small batch, just pop them in the toaster.
For a crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.
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