Flourless Peanut Butter Waffles Recipe
Make the best gluten-free flourless peanut butter waffles with a handful of ingredients and just 30 minutes! Vegan option, too.
Ingredients
- ¾ cupgluten free rolled oats (95 grams)
- 1 largeegg (see notes for substitutes)
- ½ cupunsweetened almond or non-dairy milk
- ¼ cupunsweetened applesauce
- 3 tablespoonsto 1/4 cup natural peanut butter
- 1 teaspoonbaking powder
- kosher salt
- cinnamon
- 2 teaspoonsapple cider vinegar
- 1 teaspoonpure vanilla extract
- optional toppings: honey, maple syrup, berries, sliced banana, and/or dark chocolate chips
Directions
- 1
Place gluten free oats in a blender or food processor. Blend until the oats are a flour-like consistency.
- 2
Add the egg, non-dairy milk, applesauce, peanut butter, baking powder, salt, and cinnamon to the blender with the oat flour. Blend until combined.
- 3
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.
- 4
While the batter thickens, preheat waffle iron to medium-high. Once preheated, spray with non-stick cooking oil spray or brush with melted butter.
- 5
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.
- 6
Plate and serve with optional toppings.
- 7
Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.