Eggless Chocolate Waffles
Crispy on the outside, deeply chocolatey on the inside, these waffles make a seriously satisfying breakfast or brunch for four. The secret to skipping eggs without sacrificing texture is a simple flax egg — just ground flaxseed stirred into water and left to thicken for five minutes until it forms a gel that binds the batter beautifully. Unsweetened cocoa powder and vanilla extract give the batter a rich, bakery-worthy depth, and folding in mini chocolate chips takes things completely over the top. The batter comes together in two bowls with a quick stir, so you're not dealing with a complicated process — just good, straightforward waffle-making. Cook each one until the steam dies down and the waffle releases cleanly from the iron, and you'll get that satisfying crisp edge every time. Pile them up and serve with maple syrup or fresh berries, and nobody at the table will be asking where the eggs went.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups milk
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- ½ cup mini chocolate chips (optional)
For serving
- maple syrup or fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat your waffle iron according to the manufacturer's instructions and lightly grease the plates with a thin layer of neutral oil or nonstick spray.
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