Chocolate Brownie Waffles, Pancakes and Muffins

9 Muffins
20 min

I love when one recipe works three ways!

This recipe started out as a waffle recipe because as a kid I was not fond of waffles, but as an adult I learned that you can absolutely have chocolate for breakfast. And what is better than chocolate waffles?

Since it made such yummy waffles, I thought I’d give pancakes a try. You will need to add a bit more almond milk to get the pancakes to the desired consistency, but the one recipe works really well for both waffles and pancakes.

For the muffins ( or you could absolutely call them cupcakes), I like to add a surprise filling of peanut butter in the middle, or maybe sprinkle in some chocolate chips or walnuts. The possibilities are endless!

If you are feeling really decadent, try making a waffle ice cream sandwich

These make a perfect way to start Valentines Day! You can make them more cake-like by adding the amount of milk called for in the recipe, or make them thinner by adding more milk.

I like to make both a fudgy frosting and a peanut butter frosting and do some with one, some with the other, and some with a combo swirl!

Chocolate Brownie Waffles, Pancakes and Muffins
Recipe details
  • 9  Muffins
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 cup Bob’s Red Mill Paleo flour
  • 1/4 cup millet flour (can also use buckwheat, quinoa, or rice flour)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 2 heaping Tablespoons arrowroot flour or cornstarch
  • 1/2 cup cacao powder
  • 1 cup almond milk (add up to 1/4 cup more for pancakes)
  • 1/4 cup pure maple syrup
  • 1 Tablespoon apple cider vinegar

Place all ingredients in a blender starting with the liquids, and blend until smooth and creamy.
For waffles, cook according to waffle manufacturer’s instructions.
For pancakes, the more almond milk you add the thinner the batter, the less cooking time. If you want more cake-like, thick pancakes, cook over medium low heat for 3-4 minutes per side.
For the muffins, line 9 muffin tins with paper and divide the batter evenly between them (I use an ice cream scoop). Bake for 15 minutes at 350. Option here to add some peanut butter in the middle; put half the batter into each cup, drop a small spoonful of peanut butter in the center and cover with remaining half of the batter.
  • You can also use macadamia milk in this recipe. Try to stick with milk that has a thinner consistency. Something like coconut milk would be too thick for the batter to work well.
Ann - Can’t Beet Plants
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