Peanut butter. The most amazing and most delicious thing on earth. I’m being serious here… I have a slight obsession with peanut butter. I did when I was little too. When I wanted a snack, little me preferred what my mother and I called “peanut butter blobs”. Yes, my mom would give me a (smallish) bowl of peanut butter and a spoon. Little me was awesome! However, adult me knows that it’s not acceptable to eat a blob of peanut butter. This is where peanut flour comes in. It’s made from peanut left-overs after the peanut oil has been extracted. It’s basically lower calorie, lower fat peanut butter. Notice I’m not saying “fat free”. You still receive the benefits of the healthy fat from the peanuts, just not loads and loads of it. You just mix it with liquid (I prefer to make it with unsweetened almond milk) and you’ve got smooth creamy peanut butter. Adult me is also not a heathen, so instead of eating peanut butter blobs I made peanut flour waffles! Every Saturday morning Coco and I have waffles. It’s our thing, our tradition…. it’s been going on for the last five years. I look forward to Saturday for this reason. To make waffles, and wake up slow and easy with my sweet puppy and not have to go to work. Saturdays are the best, kind of like peanut butter.
This is a single serving recipe as part of my ongoing Single Lady Series. These waffles are protein packed (I use Protein Plus Peanut Flour), GF, DF, and as always SF!
Peanut Butter Waffles
What you need:
1/4 cup peanut flour
- 1/4 cup buckwheat flour
- 1/2 cup liquid egg whites
- 3-4 T stevia/erythritol mix
- pinch sea salt
- 1/2 t baking powder
- 1T vanilla
- approximately 1/4 cup unsweetened almond milk
What you do:
- Heat waffle iron
- Mix all of the dry ingredients together
- Add the egg whites and vanilla, mix together lightly whipping the egg whites (you want fluffy waffles!!)
- Slowly add the almond milk until the batter creates a ribbon when you lift the spoon (you may need more or less)
- Once the waffle iron is hot grease it, add half of the batter to the middle and push it out to the side with the back of the spoon – this is the important part NO PEEKING! If you peek, you will ruin your waffle and it will be a sticky nasty mess, and no one likes a sticky nasty mess on a perfect Saturday.
- Repeat the pour, no peek process for the second waffle.
- Top with whatever your heart desires: fresh fruit, yogurt, maple syrup (I’ll be showing you how to make your own SF version soon!), or like I did this time with NSA apricot preserves