I don’t spoil my child. Nope. Not at all. But, when he looks at me with those big blue eyes and says, “Mama, will you make waffles, please? I haven’t had them in a long time.” I just can’t resist. Today, he wanted peanut butter waffles. Hm…. That’s a new one. But, sure, why not. We adore peanut butter around here, as evidenced by two other Kiddo Creations: Peanut Butter Chocolate Chip Cookies and Peanut Butter Power Balls. But, if you’re sensitive to peanuts, I would imagine these would work just as well with almond or cashew butter.
And, yes, yes, just the other day I said I’m eating mostly grain-free and these waffles hardly qualify. But, I didn’t actually eat them. Well, okay, maybe just a bite or two. You know, for quality control. I did make them vegan, though. There’s something to be said for that, right?
Vegan Peanut Butter Waffles
1 T. ground flax seed
2 T. hot water
1/2 cup natural peanut butter
3 T. maple syrup
1 T. oil
1 1/2 cups rice milk (or non-dairy milk of your choice)
1 t. vanilla
1 cup sorghum flour
1/4 cup cornstarch (if you’re sensitive to corn, sub arrowroot or tapioca starch)
1/2 t. xanthan gum
1 T. baking powder
1/2 t. salt
Preheat your waffle iron according to manufacturer’s instructions.
In a large bowl, mix the flax seed and hot water until thick. Add the rest of the wet ingredients and whisk well.
In a small bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
Generously grease your waffle iron with the oil of your choice. (These are a bit on the sticky side for my waffle iron.) Cook waffles according to your waffle iron’s specifications. My iron makes 4 flat square waffles at once, and this recipe made 10 waffles. (Note to self, cooking the last two on one side results in burning – better to cook oddly shaped waffles in the middle of the iron. )