Browsing through recipes one day, I discovered these incredibly simple grain-free peanut butter pancakes courtesy of Food.com user two happy children. My expectations were not high as I started beating the eggs, but the finished product was fluffy, substantial, and, surprisingly, tasted only mildly of peanut. However, pancakes take a long time at my house as they require cooking one at a time. My waffle iron is my friend. I tested and revised this recipe a number of times before finding just the right ratio for consistently fabulous results. These days they’re in the regular meal rotation at least once a week.
Basic Grain-Free Waffles
6 large eggs (300 g)
½ t baking soda
½ c peanut butter (128 g)
- Preheat waffle iron
- Beat eggs and baking soda until uniformly colored and frothy
- Beat in peanut butter until thoroughly blended
- Pour batter onto griddle, using slightly less than the amount recommended for waffle iron (I use 3¾ fl oz rather than the 4 fl oz suggested for my griddle)
- Bake for the standard recommended time (my griddle takes 90 seconds)
Yield: 4 7-in Belgian-style waffles
These work well as a breakfast treat, and do double duty as a quick sandwich bread for sweet or savory sandwiches. My kids especially like PB&J with waffle bread, crunchy peanut butter, and my homemade strawberry jam. UPDATE: You can find my jam recipe here!
What is your favorite way to eat waffles?