It’s just hard to beat a big stack of buttermilk pancakes or waffles on weekend mornings, but when you turn them into these chocolate chip waffles you better believe you’ve got everyone’s attention. When I announce that chocolate chip waffles are almost ready, I can hear Little Buddy’s feet hit the floor running. Forget that sleepy-eyed look of other mornings, he’s raring to go.
The recipe comes together really quickly so if you are making these for a large crowd, you may want to go ahead and preheat a sheet pan in your oven at about 200º Fahrenheit. As waffles are ready, place them on the sheet pan and return them to the oven. When your ready to serve your family, just remove the sheet pan from the oven and place them on a platter for serving.
Serve chocolate chip waffles for a super-indulgent breakfast perfect for holiday celebrations, from Mother’s Day to Christmas morning. These chocolate chip waffles are even better topped with vanilla ice cream and chocolate minichips.
Here’s how I make them.
Chocolate Chip Waffles Recipe:
1 cup almond flour sifted (add more if needed)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum optional
1 cup heavy cream or heavy cream and a little water ( I used 1/2 cup cream and it was fine)
2 TBSP oil
3 eggs (I did 2 eggs, 2 egg whites. It didn’t taste eggy at all to me)
Lily’s Chocolate Chips (I used a serving size, 7 grams or 30 chips)
In large bowl, whisk together flour, baking powder, salt and xanthan gum (if using).
Stir in oil and eggs. Mix until blended.
Note: The full 1 cup liquid is usually not used. Slowly add heavy cream until desired batter thickness is achieved. If your batter ends up too thin, add in more almond flour to get it thicker.
Pour into waffle maker to cook. (I did 3- 3 1/2 minutes)
Per waffle-7 carbs, 25 grams of fat, 265 calories–
I made 5 waffles by doubling the ingredients. Top with butter and sugar free syrup; or peanut butter and melted blueberries with swerve.