Basic Grain-Free Waffles

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 waffles

Basic Grain-Free Waffles

6 large eggs (300 g)
½ t baking soda
½ c peanut butter (128 g)

  1. Preheat waffle iron
  2. Beat eggs and baking soda until uniformly colored and frothy
  3. Beat in peanut butter until thoroughly blended
  4. 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)
  5. 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?

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