Why is waffle mix different from pancake mix?

Contrary to popular belief, pancake mix and waffles are not the same things. They share basic ingredients like milk, eggs, and flour, but waffles contain more fat and sugar in order to achieve the crisp exterior we love.

What happens if I add an extra egg to my waffle mix?

Eggs are responsible for creating the crisp exterior and helping waffles hold their shape, but we do not recommend adding any more to this recipe!

Is peanut butter on waffles good?

We might be biased, but we think it’s great! Not only is it tasty, but peanut butter is an excellent way to incorporate extra fats into your meal, keeping you satiated until lunch.

Flourless Peanut Butter Waffles (Vegan Option)

Name: Flourless Peanut Butter Waffles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 to 1 cup gluten free rolled oats (95 grams); 1 large egg (see notes for substitutes); 1/2 cup unsweetened almond or non-dairy milk; 1/4 cup unsweetened applesauce; 3 Tablespoons to 1/4 cup natural peanut butter; 1 teaspoon baking powder; pinch kosher salt; pinch cinnamon; 2 teaspoons apple cider vinegar; 1 teaspoon pure vanilla extract; Optional Toppings: honey, maple syrup, berries, sliced banana, and/or dark chocolate chips

Description

Make the best gluten-free flourless peanut butter waffles with a handful of ingredients and just 30 minutes! Vegan option, too.

Ingredients

Units Scale

3/4 to 1 cup gluten free rolled oats (95 grams)
1 large egg (see notes for substitutes)
1/2 cup unsweetened almond or non-dairy milk
1/4 cup unsweetened applesauce
3 Tablespoons to 1/4 cup natural peanut butter
1 teaspoon baking powder
pinch kosher salt
pinch cinnamon
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
Optional Toppings: honey, maple syrup, berries, sliced banana, and/or dark chocolate chips

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Instructions

Place gluten free oats in a blender or food processor. Blend until the oats are a flour-like consistency.
Add the egg, non-dairy milk, applesauce, peanut butter, baking powder, salt, and cinnamon to the blender with the oat flour. Blend until combined.
Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest for 15 to 20 minutes.
While the batter thickens, preheat waffle iron to medium-high. Once preheated, spray with non-stick cooking oil spray or brush with melted butter.
Pour half the batter (depending on the size of the waffle iron) and heat for about 5 minutes or until the waffles are brown and fluffy. Remove the waffle and repeat. This recipe should make two 7-inch waffles or 8 sections of waffles. See notes for making a bigger batch.
Plate and serve with optional toppings.
Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.

Notes

Substitutes Tips – For a vegan option, substitute the egg with 1 Tablespoon ground flaxseed and an additional 2 Tablespoons non-dairy milk (1/2 cup + 2 Tablespoons non-dairy milk total in batter). Follow the same directions as above.

Meal Prep Tips – Place cooled waffles in a plastic storage bag or tightly sealing container and freeze for up to 3 months. When ready to eat, pop in the toaster oven to reheat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: breakfast
Method: waffle iron
Cuisine: American

Nutrition

Serving Size: one 7 inch waffle
Calories: 371
Sugar: 6.2 g
Sodium: 187.2 mg
Fat: 18.1 g
Saturated Fat: 3.7 g
Carbohydrates: 40.5 g
Fiber: 6.4 g
Protein: 14.3 g
Cholesterol: 93 mg

Keywords: flourless waffles, gluten free healthy breakfast ideas, gluten free waffles, peanut butter waffles, vegan waffles