Nothing says good morning on the weekend like the smell of warm peanut butter waffles permeating the house. In fact, as a kid, the smell of waffles was about the only thing that could get me out of bed on the weekends! In my family, we spread peanut butter on top of our waffles, but in this recipe the goodness is baked in, requiring only pure maple syrup to finish it off perfectly.
Vegan Peanut Butter Walnut Waffles
Ingredients
- 1 cup gluten free pancake mix we use Bob’s Red Mill
- 2 tbsp. flax seed - finely ground
- 2 cups walnut milk we use Elmhurst Milked Walnuts in the nondairy milk grocery aisle
- 1 cup walnuts - coarsely ground
- 1 pinch salt
- 1/2 cup natural peanut butter
- 1 tbsp. olive oil
- Sliced bananas whole walnuts, and dark amber maple syrup for toppings
Instructions
- Combine all of the ingredients excluding the bananas, walnuts and maple syrup. (we will use those for toppings later)
- Allow the batter to rest for fifteen minutes.
- Preheat your waffle iron, and give the batter one more good stir before spooning the first batch into the iron.
- Depending on the iron your waffles will cook in about 3-5 minutes. Remove them from the iron when they are golden brown.
- Top with sliced banana, walnuts, and agave syrup. Devour!
Tried this recipe?Let us know how it was!
