Chocolate Black Bean WafflesWhen you have kids who are picky eaters, it can be daunting to get that extra nutrition into them. Time and time again, I’m scratching my head trying to think of what to make for them to eat, and is relatively healthy. Out of the many things they don’t like eating, there is one thing they will willingly eat… 

Waffles.

Chocolate Black Bean Waffles

But instead of just plain waffles, I made black bean waffles.

Black beans are high in dietary fiber, potassium, folate, and minerals that lead to good digestive and heart health. It’s a small legume that packs a big nutritional punch in your daily diet. And since my boys tend to abstain from meat (voluntarily), this is a sneaky way to get some protein and minerals into their diet.

The wonderful thing about this recipe is that all you have to do is puree the beans into a smooth mixture, add it to the flour, and voila, the end result is a delicious cake-like waffle.


This recipe is simple and tasty — both my sons gobbled up the waffles while they were coming out of the waffle iron. I can rest assured that they are getting a substantial amount of protein and fiber while indulging in the black bean waffles.

Give this waffle recipe a try — you won’t even taste the beans! Who says you can’t have chocolate waffles at breakfast? Use #siftandsimer to show me your creations!

Chocolate Black Bean Waffles
Healthier Chocolate Black Bean Waffles
Yield: 4-5 large Belgian waffles

Ingredients:
1 (15.6 oz) can cooked black beans, drained and rinsed
2 T coconut oil
1/4 C milk
2 eggs
1 tsp vanilla extract
3 T cocoa powder
1 C coconut sugar
1 tsp instant coffee or espresso (optional)
3/4 C AP flour
1/4 C almond flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt

Method:
Add drained black beans, eggs, coconut oil, milk, vanilla into a blender and blend until smooth. Add cocoa powder and blitz again until incorporated. Set aside.

In a medium mixing bowl, add sugar, flour, almond flour, baking powder, baking soda and salt and whisk until combined.  Pour the black bean liquid mixture over the dry ingredients and fold until just combined.

Preheat waffle iron to medium heat. Ladle about 1 C of batter (it will be quite thick) onto the griddle and cook for about 5-6 minutes.

Gently remove from waffle iron and cool on a wire rack. They will be a little delicate coming out, but will firm up slightly when cooled.

Serve with ice cream, whipped cream or freeze for quick breakfasts.



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