Peanut Butter Waffles

Start your day right with these delicious Peanut Butter Waffles. They are perfect to make ahead and have on hand for an easy school-day breakfast and also a great way to elevate your weekend brunch. In just about 30 minutes, you can whip up these fluffy and slightly crunchy waffles using your waffle iron. It is a comforting way to start your day!

Course Breakfast

Cuisine American, Gluten Free

Keyword waffles

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 531kcal

Author Wendy Polisi

Ingredients

12 ounces 2 ⅔ cups Gluten Free Flour Blend (with xanthan gum)
2 tablespoons cocoa powder
2 tablespoons sugar of choice
¾ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon ground flax seeds optional
¼ cup Peanut Butter
¼ cup butter melted (or Earth Balance)
2 cups buttermilk or scant 2 cups almond milk with 2 tablespoons lemon juice
3 large eggs
Topping
¼ cup peanut butter
2 tablespoons maple syrup

Instructions

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 ¾ 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.

Notes

Waffles may be made ahead and frozen. Heat before serving.

Nutrition