Crispy golden Peanut Butter Waffles are easy and egg/grain free! Sweet, salty, with a little cinnamon. Pile on your fave toppings for a delicious breakfast!
What started as a mission to attempt a powdered sugar “snow” shot turned into the delicious creation of these vegan, grain-free, perfectly Crispy Peanut Butter Waffles. And I (sort of) got the winter wonderland shot I had envisioned too. A very good morning indeed.
But even if you skip all the sugar and theatrics, the waffles themselves will make your wednesday or weekend morning feel like a treat. Especially if you happen to accidentally on purpose drop a big handful of chocolate chips into the batter (optional, but not NOT recommended).
These crispy pb waffles are:
- Vegan and grain-free (plus easily made paleo if you use almond or sunflower seed butter instead).
- Made with coconut flour!
- Not too sweet, we have to leave room for maple to work it’s syrupy magic.
- Small but stackable.
- Extra golden and crispy, especially if you make them small like I did. Because smaller = more edges. See what I did there.
- One bowl. 10 ingredients. We’re talking sooooooo low maintenance here, friends.
Pictured above: The part where I ran out of maple syrup for pouring on top but didn’t want to ruin my background styling, so I found the tiniest jar of honey hiding in the back of my pantry (welcome gift from when I moved in two apartments ago) and swapped that in instead. Vegans don’t hate me.
Pictured below: The fluffiest of FLUFFY cake-like insides.
Happy peanut butter breakfast-ing to you!
Crispy Peanut Butter Waffles
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 small waffles (as pictured) 1x
- Category: breakfast
- Method: baking
- Cuisine: american
Description
Crispy golden Peanut Butter Waffles are easy and egg/grain free! Sweet, salty, with a little cinnamon. Pile on your fave toppings for a delicious breakfast!
Ingredients
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (125g) peanut butter
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup (or sweetener of choice)
- 1/4 cup (25g) coconut flour
- 1/4 cup (30g) tapioca starch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
Instructions
- In a mixing bowl, whisk together the applesauce, peanut butter, milk, maple syrup and vanilla extract.
- Add the coconut flour, tapioca starch, baking powder, salt, and cinnamon. Stir to combine.
- Preheat the waffle iron to medium-high heat. Spray with coconut oil or non-stick spray.
- Scoop in about 1/4 cup of batter per waffle. Close and cook until golden brown. Repeat with remaining batter.
- Add toppings of choice and enjoy!
Nutrition
- Serving Size: 2 waffles
- Calories: 378
- Sugar: 14g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 11g
Keywords: breakfast, brunch, grain free, coconut flour, paleo, egg free, dairy free, easy, healthy
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Could you make these without a waffle iron in a normal pan ? Would it work ?
Should be fine, yes! They might not get as crispy without all those nooks and crannies, but still delish 🙂
Can I use oat or buckwheat flour? Thanks for the recipe.
That should work, yes! I would use it in place of both the coconut and tapioca though, and you may need more (closer to 3/4-1 cup) since its not as dry as coconut. Hope they turn out delish!
What a stellar treat to wake up to! You can even serve mini waffles as little snacks or desserts at a party or a Valentine’s Day banquet! Peanut butter is such a lovely food, after all. They indeed look crispy and delicious!
Oooh I love that idea! Who says valentines can only be chocolate and berries all day long. Although both of those paired with these would be delish😉
“Vegans don’t hate me.” 😂😂😂 that perfect, slow drip though…nicely photographed. The edges of waffles are obviously the BEST part, so it’s pretty genius to make the waffles small!! And the ingredient list??? You’ve worked your magic again with coconut flour! I have a PB obsessed little human here who will love these! Can’t wait to make them ❤️
Lol just trying to preemptively ward off any bee comments😂 But yes had lots of fun photographing these with all the different kinds of sweet syrupy toppings! Ha so maybe a batch just like this for her and a sunbutter/tahini version for you? I have tried them with almond butter too, there is really no wrong way to go here😋😋 Happy Sunday my dear💞
I made these this morning. They were delicious… even the carnivorous husband and pre-teen liked them … thumbs up from all
YEEEEES!! That is amazing feedback, I am so happy they were a success all around Anna🤗🤗
Hello again Natalie! I rate this recipe 4 stars but they taste absolutely 5! Because even with a semi-pro waffle maker, I was never able to have crispy edges and you don’t talk about how to achieve that in your recipe unfortunately :/ do you set your waffle maker to medium/max heat, cook longer..? I’ve tried different techniques for the waffles but didn’t get there. However they were absolutely divine, and I was very happy with my healthy treat. Thanks again Natalie!(as you can see I’ve begun another week with your website xD)
★★★★
I’m happy you liked the taste! So what I do with my waffle maker is set it to medium (3) temp and then let it go for a little longer after the buzzer goes off (like 30-1 minute extra) That way they don’t burn or get too brown but do crisp up more. I also spray it with coconut oil which probably adds a little crispiness too. Hope that helps!
Thanks Natalie! I’ll make sure to rate this recipe again to give it the maximal rate possible after testing again with your precision 😉 thanks!
Can’t wait to hear how it goes!!
Could I use arrowroot starch in place of the tapioca starch? Thanks!
Yes absolutely! Hope you enjoy 🙂