Are you ready for some waffles?
Truthfully, I have never before made a quick bread where even the uncooked batter (I don’t recommend eating uncooked batter, especially when it contains eggs) was so delicious and so much fun.
Tip: If you can’t access peanut flour, try buying plain, dry-roasted peanuts and process them to a flour in your food processor (careful not to go too long or you might make peanut butter instead).
Favor time! Please tell me if my recipe makes sense and is easy to understand and follow? Does the taste and texture meet your approval? If anything is unclear, please let me know. Thanks so much!
Please also check the notes below the recipe and in the italics above for any information I feel is useful to the success of the recipe.
Peanut Flour Waffles
Use peanut flour for an aromatic, peanut flavor that is both satisfying and filling (almond flour and coconut flour contain slightly different baking properties). Because peanut flour tends to cook quickly, these waffles may crumble with improper handling; therefore, it is best to reheat these in the microwave and not in a toaster. Allowing them to rest overnight at room temperature lends to an even sturdier breakfast option.
Makes 10, 4 x 6″ waffles
2 cups 12% fat peanut flour
2 extra large eggs
1-3/4 cups unsweetened vanilla almond milk
1 cup peanut oil
1 tablespoon equivalent sugar substitute
4 teaspoons baking powder
1/2 teaspoon salt
non-stick cooking spray
Heat a waffle iron according to manufacturer’s instructions. By hand, whisk together peanut flour, eggs, almond milk, peanut oil, sweetener, baking powder and salt in a medium mixing bowl. Spray the waffle iron’s upper and lower plates once with non-stick cooking spray to prevent the waffles from sticking. Pour roughly 1/3 cup scoops of waffle batter into the heated waffle iron (the batter doesn’t rise much, so overflow should not be an issue). Set the timer for five minutes, using care to not check the waffles prematurely or they will stick to the iron and make a mess.
Remove waffles gently by carefully prying up one corner first, and then move them to a plate to cool. Refrigerate to store.
YIELD: 10 servings
- You may substitute unsweetened vanilla almond milk for unsweetened coconut milk.
- If you wish, you may add 1/2 tsp of vanilla extract to an unsweetened, plain milk substitute.
- I use olive oil non-stick cooking spray, but feel free to use your oil of choice.
NUTRITIONAL INFORMATION PER SERVING: Calories: 263, Carbohydrates: 4.1 grams, Fiber: 2.1 grams, Net Carbohydrates: 2 grams, Protein: 5.5 grams, Fat: 26 grams