These waffles are tried and tested many times over. I ate copious amounts of peanut butter waffles that just weren’t quite right, some worse than others! I hate wasting food and admittedly even it those that quite literally stuck in my chest they were so dense and dry.
At least it ended up with this beautiful creation finally coming to fruition. A light and fluffy peanut butter waffle with a rice protein boost, crispy on the outside, soft in the middle, lightly sweet with an unmistakable undertone of peanut butter loveliness.
Of course a drizzle of peanut butter on top along with some plain dairy free yogurt of choice is highly recommended. I went with Vanilla Coyo , one of my favourite indulgences. It’s pretty much the non dairy equivalent of whipped thick heavy cream without the dairy!
I made one jumbo waffle but you could easily serve two, my waffle iron just holds a lot of batter for the ultimate thick beauty of a waffle. Ok now I’m waffling…
I’ve been on a bit of pancake kick of late, here’s to eating more waffles and experimenting with some new flavour and flour combinations.
Peanut Butter Protein WafflesPrint Recipe
- 70g oat flour
- 15g rice protein
- 1 tsp baking powder
- 150ml unsweetened non dairy milk of choice
- ½ tsp apple cider vinegar
- 5g milled flaxseed
- 1/2 teaspoon vanilla extract
- 30g smooth all natural peanut butter
- 10g coconut sugar
Whisk or blend together all ingredients in a large jug or blender.
Preheat waffle iron and grease with spray oil.
Pour batter into waffle iron. My waffle iron takes the whole amount of batter to make one large round thick waffle. Only fill it just to the bottom edge so it doesn’t spill over.
Close and cook for 8 to 10 minutes; again this will depend on your waffle iron! Don’t open it for at least 5 minutes!
Serve topped with dairy free yogurt, peanut butter, brown rice syrup and some chopped peanuts if desired…