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0 from 12 votes

Chocolate Chip Almond Waffles

The almond milk adds loads of great flavor and a bit of protein to these waffles.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Calories: 331 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 2 large eggs
  • 1 ½ cups Unsweetened Vanilla Almond Breeze Almond milk
  • ⅓ cup butter melted
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips

Instructions

    Cup of Yum
  1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron.
  2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Sprinkle in a handful of mini chocolate chips
  3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
  4. Serve with butter, extra chocolate chips, syrup or strawberries

Notes

  • Waffles are perfect for making ahead and freezing so you always have fast breakfast on hand.
  • Waffles are perfect for making ahead and freezing so you always have fast breakfast on hand.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 65mg (22%) Sodium 511mg (21%) Potassium 52mg (1%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 347IU (7%) Vitamin C 0.1mg (0%) Calcium 213mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 43g 14%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 65mg 22%
Sodium 511mg 21%
Potassium 52mg 1%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 347IU 7%
Vitamin C 0.1mg 0%
Calcium 213mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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