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Chocolate Chip Waffles (Gluten Free, Dairy Free, Egg Free)

25 Feb

photo 3Ingredients:

(2 Cups) Pamela’s Gluten Free Bread Mix

(2 Tbsp) Flax Seed + (2/3 Cup) Water

(2 Tbsp) Oil

(1/2 tsp) Organic Vanilla

(1/2 tsp) Baking Powder

(1/2 tsp) Baking Soda

(1 Cup) Water

(2 Tbsp) Sweet Leaf Sugar, Made from Stevia

(1/3 Cup) Enjoy Life Mini Chips


In a large mixing bowl, mix together Pamela’s Bread Mix, Flax Seed, Baking Powder and Baking Soda.

Add in oil, vanilla, water and sugar. Mix thoroughly and complete the mix by adding the chocolate chips.

Pour the batter into the middle of a waffle iron – approximately 1/4 Cup.

Nutrition Facts:

– Makes about 12,  4-inch  (1/2 inch thick) waffles

– 1 serving = 1 waffle

191 Calories / 4.3 grams of Fat / 38.5grams of Carbohydrates / 12.6 grams of sugar / 1.67 grams of Protein


Tips & Tricks:

–         Flax Seed + Water: This is an egg replacement – the original recipe calls for 2 eggs. Another egg replacement is 1/2 of a banana, smashed.

–         Chocolate Chips: I used a dairy free version. You could also try making different variations with cinnamon and even pumpkin! 

A perfect snow day treat – especially during lent! We enjoyed a snow day yesterday as we accumulated over 10 inches of snow throughout the day (and maybe more). So to start it off, and because Brandon gave up all candy and sweets for lent, I decided that I would make him a yummy breakfast – don’t get me wrong, I enjoyed one too! These waffles are SO good and are on the healthier side than your normal waffle. The recipe I gave is a double batch but you can put these in the freezer for later – just pull out and pop in the toaster for an on-the-go meal. Cheers to hopping for more snow days!