Chocolate Chip Waffles

It has been a great three-day weekend so far. I feel weird not sitting at the office, but I’ll take it. I’m currently enjoying a cup of Cellar Door coffee and watching the cup presentation of the Coppa Italia to Internazionale. Roma just laid down on a pile of dirty clothes, which reminds me I have some clothes that need to go into the dryer. I’m going to pretend you care.

It has been an utterly food and soccer filled weekend. As usual. The most exciting of which was a barbecue on Saturday with a group of friends. I’m hoping Andrew took a few photos of the actual food. I tried to do it before we left, but we were already late as it was so I didn’t have time to pull all of the food out to the natural light. Things consumed so far this weekend:

  • Carne asada burrito from Rigoberto’s [yes, the San Diego chain has one here in Portland. It’s the best way to get a San Diego burrito fix]
  • Migas
  • BBQ chicken, steak, and vegetable skewers
  • Raw Pad Thai with kelp noodles
  • Raw cookies
  • Patatas bravas
  • Spicy white beans and kale
  • Southwestern baked corn
  • Sweet couscous salad
  • Spring vegetable and prosciutto frittata
  • Spud hay
  • Bites from cannoli, cranberry and chocolate chip shortbread, coconut macaroon, and chocolate chip cookie
  • Machaca burrito from Rigobertos [we like that place, get off me!]
And now today is entirely up in the air. Is it wrong that my days totally kind of revolve around food? I like to eat. It can’t be helped.
These waffles were made Friday morning. Before work. Ambitious much? They were so good, but so filling. I made half a batch, and it yielded six 4″ waffles. After two, your stomach is ready to burst. It probably didn’t help that I topped them with fresh ground almond butter, banana, and agave. They come together quick, which is perfect for even my hectic work mornings. They kept me full most of the day, too. By lunch, all I wanted was coconut water, and I was able to hold off until we went to Rigoberto’s for that carne asada burrito of awesome.
Inspiration: How Sweet It Is


  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 2 heaping tablespoons brown sugar
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 2 tablespoons olive oil
  • 1/4 cup dark chocolate chips
  • bananas, almond butter, and agave for serving


  • Preheat your waffle iron
  • Whisk all of the dry ingredients together
  • Make a well and add in all of the wet ingredients
  • Once the mixture is smooth, fold in the chocolate chips.
  • Fill your waffle iron with as much batter as directed by the instructions [mine was about 1/3 cup per waffle].
  • I noticed the batter took a little longer than one turn through the waffle iron to cook all the way through, so I adjusted accordingly.
  • Top with all of your goodies.
  • Take them to someone who is still sleeping.
  • Watch their eyes go wide at the thought of such a deliciously sweet breakfast in bed.

4 Comments to “Chocolate Chip Waffles”

  1. These make me want to get a waffle maker 🙂

    And raw pad thai intrigues me…how was it? Glad you enjoyed the long weekend!

  2. Delicious! Thanks for the recipe…

  3. I need a waffle iron!! Also my days often revolve around food, also… nothing wrong with that, right? 😉

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