Why peanut butter waffles are everyone’s favorite!
Oats, applesauce, egg, milk, honey, and ….. PEANUT BUTTER! That’s it ya’ll.
- 10 grams of protein (protein from sprouted brown rice protein and pea protein)
- Excellent source of Omegas! Omega-3 ALA to be exact, thanks to the addition of flax seeds. More on that in a sec!
- GMO Free
- No Trans Fat
- Gluten Free and Vegan
- No Palm Oil added
- SUPER DUPER All Natural and NATURALLY MORE delicious! See what I did there?
Did I also mention that they added molasses? Makes my peanut butter heart swoon! That combo with sea salt is just the right touch! Delicious! Plus molasses is a great source of plant based iron.
Now let’s talk about that Omega 3, Protein packed, super healthy Peanut Butter in this flourless peanut butter waffle recipe. Mmm k?
HOW TO MAKE Flourless Peanut Butter Waffles (1 MIN):
Did you know that Omega 3’s ALA are also said to help with concentration and learning? Well, I kinda sorta think we all need that these days (um, raises hand). Especially for all those kids going back to school in a month, gasp!
The combination of satiating healthy fats, plant based protein, and omega’s is why these flourless peanut butter waffles are the BEST back to school breakfast. But let’s face it, we live in a crazy distracted world these days, we all need the extra concentration power. Just sayin…
Another brain power Portable Breakfast comin’ at ya! BAMB!
Print
Flourless Peanut Butter Waffles
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 waffles 1x
- Diet: Gluten Free
Description
Flourless Peanut Butter Waffles {Gluten Free, Dairy Free, Vegan option}
Ingredients
- 1 c gluten free rolled oats
- 1/4c unsweetened apple sauce
- 3 tbsp to 1/4 c natural peanut butter
- 1 egg (see notes for substitutes)
- 1/2 c almond or non dairy milk of choice
- 1 tsp baking powder
- Pinch of salt
- Pinch of cinnamon
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- Optional honey/maple syrup to sweeten
- Optional Toppings : Melted Peanut butter, maple syrup, berries, banana, or dark chocolate chips
Instructions
- First place gluten free oats in blender or food processor. Blend until you get a flour, or close to it.
- Add the egg, milk, baking powder, salt, cinnamon. Blend until smooth.
- Add the remaining ingredients; apple cider vinegar, and vanilla and blend until a thick batter is formed. You might need to stop a few times and scrape the sides.
- Once a batter is formed, let it sit in fridge for 15- 20 minutes.
- Heat a waffle iron on medium to high. Add a smidgen of coconut spray or butter.
- Pour half the batter (depending on your size waffle iron) and heat for about 5 minutes or until waffles are brown and fluffy.
- Remove and repeat. This should make two 6-inch waffles (or 8 sections of waffles). See notes for making a bigger batch.
- Plate and top with extra melted peanut butter, fruit, and/or maple syrup.
Notes
Vegan Option – Substitute the egg with 1 tbsp ground flaxseed and an additional 2 tbsp non dairy milk(1/2 c + 2 tbsp non dairy milk total). Follow same directions as above.
If you are not eating these right away, feel free to place in foil and freezer for later. Then pop in toaster oven before eating again. EASY!
- Category: breakfast
- Cuisine: American
Keywords: flourless waffles, gluten free healthy breakfast ideas, gluten free waffles
mmmjust perfect, so delicious and easy to make. my favorite.
★★★★★
Thanks, Delia! Glad you enjoyed them!
is it possible to substitute apple sauce with something else?
sure! pumpkin puree, banana mash, or yogurt should work. cooking times vary though. Keep me posted.
Lindsay these were so good! The texture was perfect and the peanut butter taste really shone through. I served these with butter and homemade raspberry syrup (just frozen raspberries thawed with a little pure maple syrup) for a pbj taste. Yummy! All three of my boys went nuts for them!
★★★★★
Oh I love that! Thank you for letting me know Jess! What a great topping too! 🙂
Could these be cooked as pancakes? I don’t have a waffle maker.
sure! I think they would cook faster though.
This may sound crazy, but can you make these without the oats or would have to substitute either almond flour or another gf flour ?
I haven’t tried it yet, but it might be doable! I think adding a little more starch and taking out oats might be best. Almond flour is too high fat to help stick. Ya know?
These are delicious! Made them this morning and you are saving my life – I’m having to go dairy and gluten free for a few months to heal my gut and clear up my autoimmune issues, and our once-a-week croissants as a family on a Thursday morning are no longer an option for me. But now I don’t have to totally miss out because I get these while my family are munching through pastry. 😉 Thank you! (PS: tried to give 5 stars but the rating system won’t let me!)
★★★★
Oh and I am so glad Claire! Thank you for sharing and rating my recipe. It means a lot! <3
Excellent recipe. I substituted a flax egg and also doubled the recipe. Turned out great!! Fluff, yet crisp on the outside. Thank you!!!
★★★★★
Oh wonderful! Do you mind me sharing that in my recipes notes? Crediting you.
Could you substitute banana for the applesauce?
I think so! It might be a little more crispy though. I would try pumpkin puree first
These look delicious. Unfortunately, I don’t tolerate gluten free oats, coconut, or quinoa. Is there something else I could use in this recipe or your other recipes as a substitute?
Thank you!!!
Sure! You could try just using GF flour instead. Can you do Rice flour? Maybe bob’s redmill 1:1 flour
What about using peanut flour? Its basically just PB2 but without the added salt and sugar. Then you can take some of the peanut butter out and save some calories as well.
That could work! You mean make the peanut butter from PB2? I think it might be a little dry, but you could try it. It will probably cook faster too.
Brittany of Eating Bird Food shared your recipe on Fb, and I just printed it! I can’t wait to make it soon!
Awesome! I’m so glad! Let me know how it turns out or if you have any questions Kori
I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.
oh good! Let me know how it turns out the next time.
Made these for the first time this morning. Such a treat! So light and fluffy. And the smell coming from the waffle iron is heavenly! Thank-you!
Woohoo yes! So glad ally
I was so excited to try these so I made them over the weekend and put them in the freezer for later in the week. After defrosting in the fridge for about 8 hours and toasting them, I sat down to eat and the insides are green (looks kind of like mold, but it doesn’t really make sense). Any idea??
Oh no, that’s strange! I have kept them in the freezer for weeks and nothing happened. WHat starch did you use? What brand of peanut butter. I wonder if the peanut butter had a bit of mold formulation beforehand. That can happen with peanut butter.
I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.
Hi, Lindsay! This looks like an incredible recipe. I have two questions for you: 1) Do you think that it would work using a flax egg or chia egg instead of the one egg called for in the recipe? 2) Do you think that I could substitute almond butter for the peanut butter? Much gratitude to you for the incredible recipes and all that you do to provide your followers/readers with much healthier alternatives and valuable information. With much gratitude and kind regards to you. Shelley Bennett Trifos, Sydney, Nova Scotia, Canada.
Hi Shelley! Yes, the almond butter will for sure work. Just make sure it’s creamy and no stir or less oily if possible. I have used flax egg before. It takes a little longer to make in the waffle maker. They are a little more crispy but still delicious! I hope that helps.
Made these for supper tonight. Kids loved them! We used regular peanut butter and I added chia seeds and flaxseed to the mix. Turned out great.
Oh wonderful! I love the chia addition too!
Do you think you could switch peanut butter for pumpkin or sweet potato? These would be perfect for my daughter lunch!
I haven’t tried it yet, but I bet pumpkin purée would work! Try adding an extra egg white just in case it doesn’t bind
OMG I just made these for breakfast and they are the best gluten free recipe I have had yet!!! I am a bread hound and losing the gluten has been a new experience but so far with recipes like this not missed. I heated up butter and maple syrup in a small skillet and added banana for my topping!!!! I am in heaven!
wonderful! So glad Margaret. We love them too!
Do you think this recipe could also work for pancakes? I don’t have a waffle maker 🙁
For sure! I’ve made them as pancake too. I added a little yogurt to the batter instead of applesauce for the pancakes. Keep me posted
How are they vegan if they require egg?
Hi jo! I don’t think I said that they were vegan, just dairy free. But the naturally more peanut butter with protein is vegan, and I did mention that . Maybe that was the mix up?
“If I could live with only one food, it would be waffles.” TRUTH GIRL. And peanut butter. Honestly, I could live off of peanut butter waffles!
I love, love, love these! I need to bust out my waffle maker again after this move. I was on a roll for a while… I should probably finally clean it from the turkey waffle experiment. LOL!
I had to bust out mine too! It was hiding from out move… like 6 months ago. oops
These look fantastic! I love all of that peanut butter!
YUM! Can you come make me breakfast?
LOVE the peanut butter!! Sounds completely amazing!!
I love a good waffle breakfast! Especially when the waffles are actually not filled with bad things for me. Can’t wait to give these waffles a try!
Keep me posted Charlotte! I love them!
Oh my goodness! Waffles ARE comfort food! I’m in love with that ingredients list and that peanut butter! Who knew? Delicious work Cotter! xo
Thank you friend. I saved you some! <3 come over
ahh well thanks friend. Seriously, that peanut butter is so creamy and perfect for all types of baking! HOOKED!
Any morning that starts with waffles is a good morning– let alone waffles AND peanut butter! 🙂 These look delish!
right? I am so with you on that Karly!
Wow! These waffles look amazing! LOVE the peanut butter!
You’re slaying it with these pics, I love looking at your posts 🙂
haha you slay me daily, call it even?
The peanut butter sounds SO GOOD.
Awesome post and recipe Lindsay! I have noticed the price and mediocre taste of some waffles at the market. I can’t wait to try these. Bet they’re way better!
It’s a shame. But these make up for it! haha, or so I like to think!
OK, those look amazing!!! Mine would not look like that but I am about taste! 🙂
taste of look any day!! Agreed!
These look wonderful!! What a great breakfast idea. Oh and I’m pretty sure I have the same plate. Quitokeeto? Picked mine up last year when I was in San Francisco.
oh fun! This is actually a plate from a local potter in Austin. Maybe he sold in SF? So cool!
I’m coming over for breakfast!
please do! or we need to at least have dinner/coffee soon!
I totally agree that making your gluten free waffles or gluten free pancakes is so much better than store bought and so much cheaper. I LOVE filling all those waffle cracks with peanut butter or syrup. or both. 🙂
agree! I love making my own now, phew!
I just discovered your blog, and i love love love it ! Love your recipes and your photos. I have no gluten intolerance, but enjoy trying out gluten-free recipes once in a while. These waffles look so delicious, i will definitely try them out.
OH I am so happy to connect Audrey! Let me know if you try any recipes!
LOVE pb with my waffles!!!
I saw healthy, protein and peanut butter. Oh, and waffles! And so these absolutely need to happen here, my boys would love them!
for sure! Kid approved. Especially Boys! 😉 Protein +PB + Waffle = MAGIC!
Bookmarked. Flourless – I’m all in!
woohoo yea!
These look insanely good. And I can’t believe how few ingredients they have. So awesome! I’m a sucker for all things peanut butter. Gotta eat it every day!
love these waffles!!! can’t wait to try!
Let me know if you do Alice!
Love their nut butters and this is such a great way to use them! Something so deliciously addictive about waffles 🙂
yep, totally addicted!
These look so delicious!! I bet the melted peanut butter topping is unreal!
No way!!! Flourless waffles? I am so going to make those.
Let me know how you like them Jenny!
I need these ASAP! love love love PB! Thai dishes with pb sauce are my favorite. However, I could eat waffles & pancakes for the rest of my life & be happy 😉 #twins
yep, twinning! Always. Maybe the la crema sauce can go on this? LOL! kidding
hahaha! Well that would be an interesting combo 😉
It’s been a good YEAR since I made waffles and I miss them dearly! The store-bought ones don’t do me justice, but these? Oh yes! With only 6 ingredients and a massive PB flavor, I know I would LOVE them 🙂
i feel like store bought can be a bit dry, yes?
OMG freezer waffles are so freaking expensive. It is literally criminal!
Right? I cringe at price.
They sound amazing! Who doesn’t love a waffle for breakfast? Especially when it’s full of peanut butter and protein! YUM!
totally! And great for kiddos!