Description
These healthy vegan chocolate waffles are rich, crispy outside, fluffy inside, and secretly packed with whole-food protein. They’re gluten-free, dairy-free, 100% kid-approved, and come together in about 25 minutes. Perfect for make-ahead breakfasts or a Sunday morning family meal.
Ingredients
1 1/2 cups plant milk of choice
2 large kale leaves, stems removed (See Notes)
1/2 cup canned black beans, rinsed and drained (freeze the rest for next time)
1/3 cup cocoa powder
1/4 cup coconut sugar
3 tablespoons cashew butter (or sunbutter for a nut-free option)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/8 teaspoon salt
1 cup oat flour (use certified gluten-free if needed)
1/4 cup mini or regular chocolate chips
Instructions
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Preheat your waffle maker and lightly spray with nonstick cooking spray if needed.
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Add the plant milk, kale, black beans, cashew butter, cocoa powder, coconut sugar, vanilla, baking powder, and salt to a blender.
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Blend on high for about 60 seconds, or until the mixture is completely smooth with no visible kale pieces.
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Pour the blended mixture into a medium bowl or large measuring pitcher.
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Add the oat flour and chocolate chips. Whisk gently just until everything is evenly combined—don’t overmix.
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Let the batter rest for 5 minutes to thicken slightly. You may want to whisk once again right before pouring as sometimes the chocolate chips can settle to the bottom of the bowl.
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Pour 1 to 1 1/2 cups of batter into the waffle maker (or enough to cover the plate without overflowing).
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Close the lid and cook for 7–8 minutes, or until the steam has mostly stopped and the waffle is cooked through. If you are using something smaller than a Belgian waffle make your waffles may cook more quickly,
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Carefully remove the waffle and repeat with the remaining batter. Serve warm with your favorite toppings. Like fresh strawberries, or a strawberry sauce, vegan whipped cream, and extra mini chocolate chips!
Notes
About the Kale: I used Dinosaur Kale, but any Kale works, you can even use Spinach. If you use Spinach aim for about 2 cups loosely packed. For the Kale just use 2 large leaves, if you want to be more precise it would also be about 2 cups loosely packed.
To make pancakes: Heat a griddle or skillet to 350°F (medium heat). Lightly grease if needed. Pour the batter into small rounds and cook until bubbles form on top and the edges look set. Flip and cook the second side until fluffy and cooked through.
Nut-free option: Swap the cashew butter for sunbutter to keep the recipe allergy-friendly.
Make ahead: Cook the waffles, let them cool completely, and store them in the fridge for 4–5 days. Reheat in a 350°F oven or toaster oven for 5–6 minutes to bring back the crisp edges.
Freezing: Freeze waffles in a single layer until solid, then transfer to a zip-top bag. Reheat straight from frozen at 350°F for 7–8 minutes. For easier portioning, break waffles into quarters before freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American