September 30, 2012 by Flora Dawn
Peanut Butter Waffles Directions:
This recipe is super easy to make dairy-free; simply use oil and an alternative milk + vinegar. We prefer flax milk, which is great for baking.
- In a large bowl whisk together the dry ingredients. Combine the oil and peanut butter in the blender and blend on low until smooth. Add the buttermilk and eggs and blend again until well combined, about 1 minute. Pour milk mixture into dry mixture and stir to blend thoroughly.
- Preheat waffle iron, greasing if necessary. Pour appropriate portions of batter into hot waffle iron and cook until lightly browned, about 3 minutes. Serve with maple syrup and bananas slices if desired.
I have always loved peanut butter on my waffles, so why not put peanut butter in the waffles? I wish I could claim this idea as my own, but I actually adapted a Martha Stewart waffle recipe that my sisters makes.
I like the combination of rice flour and sorghum, but you could probably use a different blend of your favorite gluten-free flours if you prefer. The peanut butter provides a nice flavor, without overwhelming the waffles. And although they have a light and airy texture, these waffles proved to be very filling.
We served them with bananas and maple syrup, however, I am thinking some fruit preserves would be delicious too.
Gluten-Free Peanut Butter Waffles based on a Martha recipe…they’re a good thing!