2cupsbuttermilkor scant 2 cups almond milk with 2 tablespoons lemon juice
3large eggs
Topping
¼cuppeanut butter
2tablespoonsmaple 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.