1 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
3 tablespoons sugar
? cup unsweetened cocoa powder
2 cups nonfat milk
1 egg
3 egg whites
2 tablespoons extra-light olive oil
4 teaspoons chocolate morsels


1. In a large bowl, stir together the flour, baking powder, salt, sugar and cocoa powder until well incorporated.
2. In another bowl, mix the milk, whole egg and oil. Stir the wet ingredients into the dry mix and beat until smooth and creamy.
3. Just before cooking, beat the egg whites in a copper bowl until they form soft peaks. Gently fold them into the waffle batter, one third at a time, until just incorporated.
4. Preheat the waffle iron according to the manufacturer’s directions, or until a drop of water sizzles and bounces. Brush grids lightly with the plain olive oil, then pour about ? cup of the batter per waffle square, or enough to fill the entire iron. It will depend on the type of iron you have. Sprinkle with ? teaspoon of the chocolate morsels and cook for 3 minutes. If the waffles are not crisp enough for you, put them on a wire rack and toast for a minute under a hot oven broiler.
5. Present the waffles hot from the iron, with the sauce on the side, if desired.
Graham Kerr serves these low-fat waffles with his Cool Cocoa Sauce with Yogurt (see link). To keep the waffles crisp while you are cooking more, lay them on oven racks in a 250-degree F. oven. Never stack them, says Kerr, or they will steam and go limp.
Chocolate Waffles
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