These Gluten Free Peanut Butter Waffles will rock your world! They are perfect to make ahead and have on hand for school-day breakfasts or a relaxed weekend brunch. Topped with the most delicious maple peanut butter you've ever tasted, these gluten-free waffles are to die for!
Gluten Free Peanut Butter Waffles Make The Whole Family Happy!
I am firmly convinced that I have the three pickiest kids on the planet.
Not only are they all demanding when it comes to food, but they almost never agree on anything. Occasionally, two of them will like something. But never, ever three.
Christian and Skye like pizza. Alex does not. (Pizza! What kid doesn’t like pizza?!!!)
Alex and Skye like chicken nuggets. Christian doesn’t.
Alex and Christian both like chicken legs and hamburgers. Skye won’t touch either.
Oh, I could go on, but you get the idea. From meals to snacks, they really keep me on my toes.
It is exhausting. There are days when I feel like a short order cook.
When we go out my bag is always so heavy because I’m always carrying snacks for everyone. My purse is like a mobile convenience store!
I’ve been working to correct this, and this week I made some progress. We had these Gluten Free Peanut Butter Waffles for breakfast, and the whole family was happy.
The apple doesn’t far fall from the tree. I can be picky too, and I think these bars are great. It is rare that I like something, and all three kids do too…score!
Gluten Free Maple Peanut Butter Waffles
- 12 ounces 2 2/3 cups Gluten Free Flour Blend (with xanthan gum)
- 2 tablespoons cocoa powder
- 2 tablespoons sugar of choice
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground flax seeds optional
- 1/4 cup Peanut Butter
- 1/4 cup butter melted (or Earth Balance)
- 2 cups buttermilk or scant 2 cups almond milk with 2 tablespoons lemon juice
- 3 large eggs
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
- Preheat oven to 200 degrees. Heat waffle iron to medium high heat.
- In a large bowl whisk together Gluten Free Flour, cocoa powder, sugar, sea salt, baking soda and flax seeds. In a blender, combine peanut butter and butter and process for 1 minute. Add buttermilk and eggs and blend for another minute. Add liquid mixture to dry mixture and stir just until the batter is combined.
- Brush waffle iron with butter and add about 3/4 cup (for a Belgian waffle iron) of batter to the waffle iron. Cook until golden brown. Transfer to the warm oven and continue with remaining batter.
- While the waffles are cooking heat peanut butter and maple syrup in a small saucepan over low heat. Whisk until melted. (You can add a little milk to make it thinner if you would like.) Drizzle over warm waffles and serve.