“WAFFLES AND ICE CREAM”
I always say, if you are going to cheat, cheat responsibly. I’ve recreated a favorite dessert of many, eliminating a lot of calories without eliminating taste 🙂 A crisp whole wheat waffle, topped with frozen Greek vanilla yogurt and a homemade chocolate peanut butter sauce. A also topped with sliced banana, but any additional toppings are completely up to you.
1 cup of organic whole wheat flour
1 cup of raw oats
1 tbsp of baking powder
2 beaten eggs
2 cups of unsweetened almond milk
1 tbsp of organic honey or agave nectar
1 tbsp of coconut oil
Chocolate Peanut Butter Sauce:
1/2 cup of peanut butter
1/3 cup of unsweetened cocoa powder
1 cup of unsweetened vanilla almond milk
1 teaspoon of pure vanilla extract
4 tbsp agave nectar
For waffles: preheat waffle iron and use nonstick spray. Combine flour, oats and baking powder in a large bowl. Using handheld mixer, blend all ingredients together (blender can also be used). In separate bowl, combine eggs, milk honey and oil. Add to dry ingredients. Pour batter into waffle iron and cook until golden brown.
For chocolate peanut butter sauce:
In a saucepan over medium high heat, add almond milk, bring to a slow boil. Whisk in cocoa powder until smooth. Add peanut butter, continuously stirring. Stir in agave nectar and let bubble, slowly reducing heat to allow sauce to thicken. Stir in vanilla extract and let simmer on low for another minute or until desired thickness is achieved.
Plate waffle. Top with Greek frozen yogurt and drizzle with chocolate peanut butter sauce. Serve immediately!