Peanut butter and jelly is such a classic combination, so for today’s Waffle Wednesday, I made a spin on that with these peanut butter strawberry waffles! These vegan waffles are very simple to make and the batter can be prepared in one bowl. You can use fresh or frozen strawberries - if you use frozen, I would thaw them first and then pat them dry so they don’t add too much extra liquid to the batter.
I used peanut butter powder to add the majority of the peanut butter flavor in the recipe, and did add a bit of creamy peanut butter as well - if you don’t have peanut butter powder, I’d estimate you can substitute about ⅓ cup creamy peanut butter total. That might change the texture slightly, so you may need to add a bit less milk (I’d recommend you start with 1 cup then see if you need to add more). To make these nut-free, substitute your favorite seed butter! And you can substitute a regular egg and milk if not making these vegan.
Makes 16-20 mini waffles
1 ¼ cup milk
1 cup whole wheat flour
2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water, set in fridge to thicken)
2 tbsp honey
4 tbsp peanut butter powder
2 tbsp creamy peanut butter
½ cup finely chopped strawberries (and some sliced strawberries for topping)
1 ½ tsp baking powder
Splash of vanilla
1 tsp cinnamon
½ tsp nutmeg (optional)
1. Prepare flax egg and set aside in the fridge.
2. Evenly mix all ingredients together (add flax egg once it has thickened), adding the strawberries last.
3. Heat and lightly grease a waffle iron.
4. Add a large spoonful of batter in the middle of the waffle maker and cook for about 4-5 minutes, until the waffle is evenly cooked.
5. Let cool slightly, add toppings and enjoy!