Peanut Butter Waffles

almond milk dairy free gluten free keto nut butters nut milks paleo peanut butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Joy Food Sunshine. 

This waffle batter recipe is made with peanut butter and almond milk made in the NutraMilk- They are gluten-free, paleo and keto friendly and can easily be adapted to be vegan.

These waffles are super nutritious and so delicious! They will surely be your favorite waffle recipe! Give it a try! 

Check you all the health benefits of peanut butter and almond milk.

INGREDIENTS

  • ¾ cup peanut butter made with the NutraMilk
  • 3 tbsp. coconut oil
  • 3 tbsp. honey or maple syrup (or monk fruit syrup for keto recipe)
  • 2 large eggs lightly beaten*
  • ½ cup almond milk made with the NutraMilk
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • 3 tbsp. coconut flour
  • extra coconut oil or cooking spray to grease the waffle iron

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS 

  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. 

  • For almond Milk
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. 
  • In a small bowl, mix together the sea salt, baking soda and coconut flour. Set aside.
  • Add the peanut butter, coconut oil and maple syrup (or other liquid sweetener) to a large, microwave safe bowl and warm in the microwave on high for 30-60 seconds and stir until the mixture is smooth.
  • Add the eggs to the wet mixture and whisk until combined.
  • Add almond milk and vanilla extract and whisk until smooth.
  • Add the dry ingredients to the wet mixture and whisk until completely combined and there are no lumps.

  • Let the batter sit at room temperature while you heat up your waffle iron to the lowest setting.
  • When the waffle maker is ready, spray it with non-stick spray or grease it with butter or coconut oil.
  • Scoop enough batter into the middle of each waffle mold. Cook for 2 minutes or until the waffles are golden brown and are easily removed from the waffle iron with a fork.

  • Repeat until all the batter has been used. Eat warm and enjoy!
  • Store any extra waffles in the refrigerator or freeze for later!

Notes: Vegan option: omit eggs.



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