I love long weekends, especially because it gives us an extra day to have a fun breakfast. I wanted to try something different and I came across this recipe. I knew immediately I was going to have to try it. Any reason to eat what’s almost like a peanut butter chocolate chip cookie for breakfast, I’m sold! I was a bit worried they were going to be overly sweet, but they we literally perfect. They are hearty as well. The original recipe called for spelt flour. It was such a low amount that I wasn’t going to run out and get it just for this, so I opted for all-purpose. The texture was still great and combined with whole wheat flour, you have a hearty waffle. The recipe suggests pairing with honeyed yogurt, which I think would be nice as well. I opted for whipped cream because, New Year’s Day. I did include the bananas though! I froze what was left and have been bringing them to work for an easy breakfast on the go. I bring along some vanilla yogurt and I’m full until lunch.
Peanut Butter Chocolate Chip Waffles
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tbsp baking powder
- 3/4 tsp salt
- 1/2 cup creamy peanut butter I used natural peanut butter
- 1/2 cup sugar
- 4 tbsp unsalted butter melted
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips I used semi sweet
- sliced banana and whipped cream or yogurt to top
- To make the batter, combine the flours, baking powder, and salt in a small bowl. Stir to mix, then set aside. In a medium bowl, combine peanut butter and sugar, whisk to combine. Whisk in the melted butter. Add in eggs, one at a time, whisking just until smooth. Add in the milk gradually, whisking to combine after each addition. Continue to mix until the mixture is smooth. Fold in the dry ingredients and mix until incorporated. Fold in the chocolate chips.
- Let the batter sit for 10 minutes. Meanwhile, preheat your waffle maker. Cook waffles according to the manufacturer;s instructions.
- Top with whipped cream and bananas.
Recipe adapted from Everyday Annie.