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I make pancakes or waffles almost every week. It is really convenient to have some homemade goodies stacked in the freezer for quick weekday breakfasts. Every time I ask my 3-year old what pancakes he wants his very prompt reply would be “chocolate”. I try to reason with him and say too much chocolate is not good, but sometimes I have to give in and add some chocolate chips into the batter just to please him. So for Day 3 of our blogging marathon, I made these Almond butter & chocolate chip waffles. The recipe is from Whole Grains Baking...


46 serving

Total time

40 minutes






  • 1 cup Spelt flour
  • 2 tbsps baking powder
  • cremini mushrooms
  • cremini mushrooms
  • cremini mushrooms
  • 4 tbsps unsalted butter
  • 1 cup almond milk
  • 2 eggs
  • cremini mushrooms


  1. In a small bowl whisk together flour, salt and baking powder. Set aside.
  2. Cream almond butter with the sugar until it softens, then pour in the melted butter. Add eggs one at a time, mixing to incorporate before adding the second egg.
  3. Add milk gradually; mixture will be wet at this point.
  4. Slowly stir in the flour mixture and mix until combined.
  5. Stir in the chocolate chips.
  6. Let the batter sit for at least 10 minutes before making the waffles. This is an important step for spelt flour, since the batter starts out soupy but thickens as the grain absorbs the liquid.
  7. To bake the waffles: Follow your waffle iron instructions and bake the waffles. On my waffle iron: I added a scant 1 cup of batter and baked for 4 minutes for perfectly golden waffles.