Light and Crispy Vegan Peanut Butter Waffles
Author -Yields: 4 Belgian-style waffles
Ingredients
- 2 cups unbleached, all-purpose flour (240g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup smooth peanut butter* (85g; a heaping measurement will be better than a scant one here)
- 1 tablespoon ground flax meal
- 2 tablespoons maple or agave syrup
- 1 1/2 cups vegan 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.