Cocoa-Espresso Waffles

NOTE:  Using whole-grain flour really packs in the fiber, but you can make them with plain flour too.

  • 1 1/2 cups whole grain flour
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup 1% milk
  • 1/2 cup packed brown sugar
  • 2 teaspoons espresso powder
  • 3 tablespoons vegetable oil
  • 3 egg whites
  • 1/8 tablespoon salt
  • 2 tablespoons mini chocolate chips (optional)
  • maple syrup
1.  Whisk together the flour, cocoa powder, baking powder, and baking soda in a large bowl until combined. Make a well in the center of the flour mixture and add the milk, sugar, espresso powder, and oil. Whisk the ingredients together until blended.
2.  Preheat a waffle iron for 4 minutes, or according to the manufacturer’s instructions. Meanwhile, beat the egg whites and salt with an electric mixer at high speed just until they form soft peaks. Fold the whites into the chocolate batter in 3 additions, folding in the chocolate chips with the last addition of whites. Fold just until the mixture is combined.
3.  Coat the heated waffle grids with cooking spray right before using. Add enough batter to almost cover the waffle grids (3/4 cup) and cook for 3 to 4 minutes. Repeat with the remaining batter.
4.  Serve with warmed maple syrup.

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