Peanut Butter Waffles
Say goodbye to boxed waffle mix! Start your morning off with this a stack of these delicious Gluten-Free Peanut Butter Waffles! Ready in less than 30 minutes, this breakfast recipe is perfect for any occasion!
Servings 6 people
Calories 220kcal
Ingredients
- 1 ¼ cup gluten-free oatmeal flour
- 4 tsp baking powder
- ½ tsp salt
- 2 tbsp organic peanut butter
- 1 2/3 cup coconut milk
- 2 egg whites
Instructions
- Preheat your waffle iron to high heat setting.
- In a large bowl, combine all the dry ingredients together.
- In a medium bowl, add the wet ingredients and mix well (not including the egg whites).
- In a small bowl, beat eggs thoroughly until they become foamy.
- Combine the wet ingredients to the dry ingredients. Mix everything together.
- Then, fold egg whites into your batter.
- Spray both surfaces of your waffle iron with cooking spray.
- Use a ladle to pour on the waffle iron.
- Cook waffles until crispy and golden brown.
- Top with your favorite fruit and pure Canadian maple syrup.
Notes
- Make sure to spray your waffle maker so the waffles don't stick.
- When preparing them, do not stack the cooled waffles as they will get soggy.
- Try to fold the egg whites as gently as possible to avoid them deflating.
- To store: You can store leftover waffles in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat the waffles in the microwave or toaster.
- To freeze: Flash freeze the waffles on a lined sheet pan before transferring them to a freezer-bag and freeze up for to 3 months.
Nutrition
Serving: 1/6 | Calories: 220kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Sodium: 144mg | Fiber: 6g | Sugar: 1g