• Selina Argyrou

Vegan Peanut Butter Waffles

For Veganuary I wanted to create something that even non-vegans would be tempted to try. These waffles look and taste just like normal waffles (if not better). They are more dense, like a sweet bread rather than light and fluffy but the peanut butter makes them sweet and nutty. These would be perfect on their own with a sprinkle of fruit (or any toppings of your liking) but I also made a Maple Peanut Butter Syrup to drizzle over… which believe me, makes this dish!


I am not a vegan, but I am becoming more aware of how meat and dairy products are affecting the planet and for the last year or so I have been more conscious when buying meat and dairy products. My meat has been cut down significantly, as I no longer feel like meat needs a place in every single meal. I use vegan margarine (tastes identical) and have been enjoying trying and making new vegan dishes like the Chana Masala (chickpeas) which I discovered when I went Vegetarian for Lent last year.

Ingredients For the Peanut Butter Waffles:

  • 380ml Unsweetened almond milk

  • 450g Plain flour

  • 65ml Flavourless oil (vegetable, coconut)

  • 65g Smooth peanut butter (I use Whole Earth)

  • 65ml Agave Nectar

  • 1 tsp Vanilla extract

  • 1 tsp Cinnamon

  • 1 pinch salt

  • 1 1/2 tsp Baking powder

  • Fry Light spray

  • Optional toppings: Banana, blueberries and cashew nuts

For the Maple Peanut Butter Syrup:

  • 1 heaped tbsp Smooth peanut butter (I use Whole Earth)

  • 2 tbsp Maple syrup

  • 4 tbsp Unsweetened almond milk

  • 1/2 tsp Vanilla extract

  • pinch of Cinnamon

Directions

  1. Place all waffle ingredients into a large mixing bowl and whisk until combined. Mixture will be fairly thick and sticky. 

  2. Heat waffle machine and spray with Fry Light to stop waffles from sticking. Spread mixture over the waffle iron plates and close the lid. Leave for 3-5 minutes until golden and cooked all the way through. 

  3. While they are cooking, make the syrup. Place peanut butter into a bowl and add in the almond milk 1 tbsp at a time, mixing thoroughly before next addition. Then add the maple syrup, vanilla and cinnamon and mix until smooth and combined. It will be the consistency of single cream. 

  4. Stack waffles onto a plate, cut bananas at an angle to get small slices and scatter over along with the blueberries and cashew nuts. Drizzle over syrup and enjoy!

Notes * Use any flour you like. Gluten free, wheat or spelt flour all work well.  * The syrup can also be heated in the microwave if you prefer the syrup warm. Heat at 30 second intervals, mixing well in between until desired temperature.  * Any vegan toppings will go well with these waffles. You can even try vegan cream!

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