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
Kim Seebach says
I am waiting for my peanut flour to arrive! Can’t wait to try these. My 4peanut year old has begged for waffles since we started low carb.
These are honestly better if you make them the night before and let them sit out (they seem to not crumble as much when they stiffen slightly), so when you get the flour, go ahead and make these in anticipation of breakfast.
sounds good! I wonder where to buy peanut flour. Also 1 cup of oil? Maybe once you get it mixed up, it won’t be so much. I guess I could also half the recipe. Thank you for all the goodies you produce!
You are too sweet! The cup of oil liquifies the recipe nicely. You won’t notice it. The waffles are delicious and non-greasy, especially when coupled with the largely de-fatted dry-roasted peanut flour.
Yum from Australia………………gotta buy me a waffle iron.
Hi, Livvy! I have never used my waffle iron more than after I had to stop using standard flour. Isn’t that strange?
Your Lighter Side (@YourLighterSide) says
Testing Testing 123…
Shelley Belcourt says
Oh it scares the pants off me to see you promoting peanut flour! A small bite would kill my boy!! Didn’t even know peanut flour was being used 🙁
Sorry – very personal comment, but its many people’s hard reality
Jamie VanEaton says
Hi, Shelley! Try this recipe instead: https://yourlighterside.com/coconut-meal-waffles/
I am a woman who believes in options.
As much as I am sorry for your boy having this allergy as it is a tough one: It is an individual problem she cannot foresee. S as she doesn’t even know you.She does not promote it, does not have a blog against allergies but a low carb and healthy living one, and it is very obvious in this recipe that it is full of peanuts, so no hidden danger for your little one here if you try a different recipe. As far as I know from allergic friends, hidden peanuts are way worse as you always have to double-check. But for non-allergic people peanuts have valuable nutrients like B-vitamins. She cannot personally please every single one of her readers. Then she would have to take down all other nuts, fats for the cholesterol people, etc. In the end she would have to write about something else.
You can easily replace the peanut flour and oil with other nut flours and cold-pressed high heat oils. Low carb living way more often contains
Maybe some chia gel or some glucomman powder added to the recipe would help it from being too crumbly…just a few ideas.
Hi, what brand peanut flour do you use? and do you use roasted peanut flour? thanks!
Jamie VanEaton says
Hey there! Let me grab the bag out of the freezer. *plays elevator music*
I have Byrd Mill 28% peanut flour and Protein Plus 12%. I have only used the 28% so far.
Thank you!! i was thinking of using PB2 because it kinda struck me as peanut flour
also do you think the 12% will differ in texture or results from the 28%?
Jamie VanEaton says
I am not positive of that, but it’s definitely something I plan to explore…