1 1/2cupsvegan buttermilk(1 1/2 cups / 360ml plant milk mixed with 1 1/2 tablespoons freshly squeezed lemon juice or apple cider vinegar)
Oil spray for the waffle iron, if needed(this is likely unnecessary if your iron has a nonstick surface)
Instructions
Preheat your waffle iron on a high setting according to appliance instructions.
Whisk together the flour, baking soda, baking powder, and salt in a large mixing bowl.
Add the peanut butter, flax, maple syrup, and vegan buttermilk to your standing blender. Blend till smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a whisk to mix the batter until smooth. Little lumps are fine, but avoid large lumps or streaks of unincorporated flour.
Spray your waffle iron with oil or lightly oil it, if needed. Add the waffle batter to your iron in appropriate amounts; I typically use 1/2-3/4 cup (120-180ml) for a round, Belgian-style waffle and 1/4 cup / 60ml for a mini waffle. Cook according to appliance instructions till each waffle is golden and crispy. Waffles can be held in a single layer on a baking sheet in a 350°F / 175°C oven while you finish using all of the waffle batter.
Serve the waffles with your favorite toppings, or store them in an airtight container in the freezer for up to 8 weeks.
Notes
*See post text, above, for more information on the best smooth peanut butter options for this recipe.