Buttery, crisp, soft with a hint of green, these waffles will make your weekend morning delish!
CLICK HERE FOR A AVOCADO WAFFLES WITHOUT ALMOND FLOUR
Now that the school has started in full swing, kids have really started looking forward to the weekends:) So, that means gooooood goodies in the mornings to make them feel extra relaxed. These waffles fit the bill!
We all know avocados are one of those superfoods that is incredibly versatile. It’s great in sweet and savory dishes or plain with a sprinkle of salt and red pepper flakes. So it doesn’t come as a surprise that this incredible fruit works great in a waffle.
Almond flour is my go to ingredient in pancakes and waffles. It not only boosts up the nutrition but also makes for a tender outcome. You can find almond flour in any grocery store these days. I buy mine from my favorite Costco and store in the refrigerator.
Wrap leftover waffles in a ziplock bags and store them in the freezer. Pop in a toaster for a quick and delicious breakfast and best of all its homemade.
CLICK HERE FOR A AVOCADO WAFFLES WITHOUT ALMOND FLOUR
Chocolate Chip Avocado Waffles
Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups almond flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 stick unsalted butter, melted and cooled slightly
2 large eggs
1/2 cup mashed avocado, about 1 medium
3 cups buttermilk
1 cup semi sweet chocolate chips
Preperation:
Preheat a waffle iron according to manufacture’s instructions.
Whisk first 5 ingredients in a large bowl and set aside.
Whisk melted butter, eggs, mashed avocado and buttermilk in another bowl until smooth. Add into the flour mixture and whisk until just combined. Stir in chocolate chips.
Grease both sides of waffle iron with non-stick cooking spray, add about 1/3 cup batter for each waffle, close and cook according to manufacture’s instructions.
Transfer cooked waffle onto a serving plate and repeat until all batter is used.
Serve hot with maple syrup.
Makes 16-18 waffles