Cocoa Vanilla Bean Pomegranate Waffles

We need to remember what’s important in life:  Loved ones, selflessness, humor, waffles, work.  Or waffles, loved ones, humor, selflessness, work.  Doesn’t matter, but work is always last.
- Leslie Knope

Snow days.  I love those morning, don't you?  Starting a day with a quick gaze out the window, only to see a beautiful layer of fresh snow defines a New England childhood.  Those kinds of moments encourage time to stand still and allow you to simply be.  And gaze.

On regular mornings, other things creep their way in:  Spilled coffee, late arrivals, to-dos and musts-of-the-day, and the inevitability of computer hunchbacks from a 9-to-5 job.  But as the snow falls and a snow day creeps its way in, there is always resistence, a flutter of relaxation in my heart, because one learns how precious that quiet stillness is.

I believe in the value of finding stillness in slow, quiet mornings.  Or afternoons.  Or evenings, if that's your style.  And sometimes, just sometimes, on days when it snows.

And now, pomegranates.  In waffle form because if I had my choice I'd eat my weight in these waffles every morning.  It's perfect because it's really the only way I like to consume the litttle pink gems.  The waffles are laced with antioxidants and vanilla bean flavor, while the Greek yogurt offers a light sensation compared to the nuttiness of the wheat flour.  Top them with cocoa nibs and a drizzle of maple syrup.  It'll make you feel super fancy.

That is what I'm eating today.  Quietly.


Cocoa Vanilla Bean Pomegranate Waffles

(yields 6 waffles)


1 cup whole wheat flour

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons sugar

1 1/2 cups vanilla almond milk

1/3 cup plain Greek yogurt

1 egg

scraps from 1 vanilla bean pod

1 teaspoon vanilla

3/4 cup pomegranate seeds

cocoa nibs, for sprinkling


In a large bowl, combine the flours, baking powder, sugar and salt together.  In a separate bowl, whisk the egg, pour in the milk, yogurt and vanilla extract.  Combine together and slowly pour into the flour mixture.  Lastly, add in vanilla bean scraps and pomegranate seeds.

Preheat the waffle maker accordning to directions.  Using a small ladel, pour batter onto the warm surface, coating with non-stick spray beforehand.  Sprinkle on cocoa nibs and cook until ready (about 2 minutes).  Repeat this step until all the batter has been used up.


When all waffles are ready, serve immediately with maple syrup and butter.  Enjoy!