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We are back to busy schedules after the holiday & boy does getting back into the swing of things hit hard (lol)! Breakfast, as most mealtimes, are like a juggling act with school, kids & work in the mix. We have our granola, yogurt, fruit & bar fallbacks, but I often look to items I can have in the freezer to make my life easier and share an occasional hot breakfast as we run out the door. One option includes my Chocolate Waffle Breakfast Sandwich that you can grab to go. It has all kinds of deliciousness in the mix with cocoa power, whole grains, bananas & more. I double this recipe, make it on the weekend & freeze them up so that all we have to do is toast up the waffle, spread a little peanut butter & add some sliced bananas for a quick bite.
Chocolate Waffle Breakfast Sandwich by Jodie Fitz
1 large egg
1 cup all purpose unbleached flour
1 cup white whole wheat flour
¼ cup cocoa powder
4 oz. cinnamon applesauce
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ½ cups low fat milk
½ cup brown sugar
Using a whisk, mix the egg, flours, cocoa powder, cinnamon applesauce, baking powder, vanilla extract, low fat milk and brown sugar together.
Cook the batter in a waffle maker.
Cut each waffle into four parts. Spread peanut butter onto one quarter, add banana slices, sprinkle cinnamon & a drizzle of honey (optional). Add another waffle part on top & serve as a breakfast sandwich.
Makes 4-5 waffles.
Extra Waffles? Let the extra waffles cool. Wrap each waffle individually in waxed or parchment paper & place them in a freezer bag & freeze. Simply toast on busy mornings.
Double the Batch! Whenever we make waffles or pancakes, we double the batch & freeze them so that we have breakfast ready in the freezer for an ‘on the run’ morning.