I would so appreciate your votes for this recipe in the Kohana Coffee Contest! All you need to do is click to submit your vote here. Thanks to everyone for supporting my blog that aims to support your health and fitness goals!
On Sunday’s in the Jones household, we almost always have pancakes or waffles. When I was first thinking about what I would make with my coffee concentrate, crepes came to mind, but I am not a pro at those and, honestly, would you have actually used my recipe and made crepes?! Probably not. So, waffles came to mind, and now I have this fun recipe to share with you!]
Disclosure: I received free samples of the Kohana cold brew concentrate mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kohana and am eligible to win prizes associated with the contest. I was not compensated for my time.
Growing up, S’mores were one of my favorite treats. I still think of sitting around a fire in the backyard with friends roasting “marsh’s” (as we’d call them) for s’mores on summer nights. As an adult, I’ll still enjoy a s’more with those same friends any day, but have since added some sophisticated and healthier spins!
This recipe is family friendly, athlete friendly, and can even be diabetic friendly with a couple of swaps (read on). The waffles are made with sprouted grain flour and the batter contains no added sugar or fat due to the ripe bananas. This helps balance out what could be a sweet or heavy dish due to the fat and sugar in the chocolate, PB and marshmallows. Between that flour, the bananas, and using whole grain graham crackers, you’ll have a bit more fiber to balance out your blood sugar, too. If blood sugar is an issue for you, just skip the marshmallow, go darker on the chocolate, and add an egg on the side! All in all, it’s all about practicing portion control. I’d recommend this to any athlete for breakfast a few hours before a workout, too!
Yes, I did say family friendly up there too. No, I don’t want your kids hopped up on caffeine either! Just leave the cold brew concentrate out of half of the batter, chocolate, and PB! If you do so, add an extra 1.5 tbsp of milk to their half of the batter and you have some of this recipe for you and some for the little ones.
What I love about my pancake and waffle recipes is that if you have leftovers, you just have easy breakfast later in the week. Just make the rest of the batter and you can keep the leftover waffles in the refrigerator or freezer. Then, once you’re ready for breakfast or a pre-workout snack, just toss the waffle in your toaster oven and in minutes, you’re ready to eat!
Mocha S’mores Waffles
For the batter:
- 1 Cup sprouted grain flour (or whole wheat all-purpose or whole wheat pastry)
- 2 whole wheat graham cracker sheets
- 1 whole wheat graham cracker sheet, broken into small pieces
- 1 large egg or 1 flax egg (1 tbsp flax + 2.5 tbsp water)
- 3 ounces Kohana cold brew concentrate
- 5 ounces unsweetened non-dairy milk (dairy should work fine too)
- 2 large very ripe bananas
- 1 tsp vanilla
- 2.5 teaspoons baking powder
For the chocolate sauce:
- 1/2 cup 55-85% chocolate
- 1.5 Tbsp Kohana cold brew concentrate
For the peanut butter spread
- 4 Tbsp peanut butter
- 1.5 Tbsp Kohana cold brew concentrate
- 8 large marshmallows
- Pulse the 2 graham cracker sheets into a flour-like texture in a food processor or high quality blender before adding the bananas and pulsing until you have a smooth mixture
- In a medium bowl, whisk the egg, Kohana concentrate, milk and vanilla before adding the banana mixture and stirring until smooth
- In a large bowl, mix the flour and baking soda
- Add the wet ingredients to the dry, stirring until well incorporated, but not over-mixing
- Turn on your waffle iron and let batter sit while it heats and you prepare the chocolate and peanut butter toppings
- Melt your chocolate over a double-boiler or slowly in the microwave; once melted, add 1/2 Tbsp at a time of the coffee concentrate, stirring each addition until well incorporated
- Add the peanut butter to a small dish, and as with the chocolate add 1/2 Tbsp at a time of the coffee concentrate, stirring each addition until well incorporated
- When the waffle iron is ready, spray lightly with a cooking spray (I like Trader Joe’s or Spectrum) and add the batter; amount will vary based on the shape and size of your waffle iron; I add a heaping 1/3 cup to each of 4 square shapes in mine
- Top the batter with some of the crushed graham cracker and press the top on the iron, cooking until it is done per recommendations on your model
- When waffles are done, remove and slice in half
- Spread 1/2 Tbsp of PB spread onto one half then, either top with marshmallow and microwave for 5-10 seconds, or roast marshmallow over a gas stove before adding to the waffle
- Spread 1 tbsp of the chocolate spread over the over half and put the sandwich together