Peanut Butter & Jelly Waffles

Happy National Waffle Day!! I have been waiting for the perfect time to post these and when I saw today was National Waffle Day a few weeks ago I knew I would save it to share today! We made these waffles awhile back when school was closed for a snow day (we still had snow days last month) and I was going to make the girls waffles for breakfast. Of course we were all very tired and slept in, which never happens. So I decided to do the waffles we were going to have for breakfast with a classic kids favorite for lunch, peanut butter and jelly, and make Peanut Butter and Jelly Waffles! Weather you make these for breakfast, lunch, or brunch your kids (who am I kidding adults too) will love them!

Feel free to use your own favorite waffle recipe or one of our favorites below, Standard Waffle recipe, Greek Yogurt Waffles (dairy-free), Pumpkin Waffles, and Pumpkin Protein Waffles!

Not in the mood for Peanut Butter & Jelly Waffles check out out another favorite our Cinnamon Roll Waffles!

Peanut Butter & Jelly Waffles

Makes 1-2 serving

Waffles, 4 triangles or if using larger ones two squares, use your own recipe or one of the 4 versions (protein in the variation of the last version) below.

2 TBSP, or desired amount, Peanut butter (we used Peanut Butter & Co Smooth Operator and Peanut Butter & Co Dark Chocolate Dreams)

2 TBSP, or desired amount, Jelly or Jam of choice (we used Crofter’s Organic Raspberry and Strawberry)

Cook waffles, top with peanut butter and jelly, make into a “sandwich” if desired, enjoy!

Waffles

servings will depend on the size waffles (used belgian waffle maker from www.cfw.co.uk and it would be enough for 4 servings)

1 1/2 c whole wheat, whole wheat white, or gf all-purpose (Cup 4 Cup, gluten free flour)

2 TBSP coconut palm sugar

1 TBSP baking powder

1/4 tsp sea salt

2 TBSP organic coconut oil, melted

3/4 c unsweetened almond milk (used So Delicious Unsweetened Almond Milk Plus, for the extra protein)

juice from half a lemon

1 egg, flax egg, or chia egg

In a medium bowl mix together juice from lemon and almond milk, set aside for 5 minutes. If using a chia or flax egg also make that and set aside to thicken. In a large bowl mix together flour, coconut palm sugar, salt, and baking powder. Mix coconut oil and chia/flax/ or regular egg in with the milk. Add the wet into the dry and mix until just combine. Cook according to waffle maker directions.

Dairy Free Greek Yogurt Waffles

2 c whole wheat, all-purpose, or all-purpose gluten-free flour, or half and half blend of brown rice and buckwheat flour

1 1/2 TBSP baking powder

1/4 tsp sea salt

2 eggs, or flax eggs (flax seed and water)

1 3/4 c unsweetened non dairy milk (used So Delicious Unsweetened Almond Milk Plus, for extra protein)

1/2 c plain or vanilla greek yogurt (used So Delicious Greek Style Coconut Milk Yogurt Vanilla)

Make flax eggs if using and set aside to thicken. In a large bowl mix together milk and yogurt. In another bowl mix together flour, baking powder, and salt. Add eggs to milk yogurt mixture and add in the dry ingredients, mixing until just combined. Cook according to waffle maker directions.

These are also good with a version of my Pumpkin Waffles (with or without protein) and I omit the cinnamon and pumpkin pie spice.

Pumpkin Waffles/ Pumpkin Protein Waffles

Makes 10- 4 1/2? square waffles

1c pumpkin, canned or pureed baked pumpkin

1 2/3c non dairy milk (used So Delicious Unsweetened Almond Milk Plus)

2TBSP coconut palm sugar (used Navitas Naturals Coconut Palm Sugar), add an extra tablespoon if you want sweet waffles

2 TBSP coconut oil, melted

2 TBSP ground flax seed

1c buckwheat flour*

1c oat flour, gluten free*

2 tsp baking powder

*To make these protein pancakes reduce buckwheat flour to 3/4 of a cup, oats to 3/4 of a cup, and add 1/2 a cup of Vega Sport Vanilla Performance Protein. They will take slightly longer to cook.

Heat waffle iron. In a large bowl mix together buckwheat flour, oat flour, baking powder, and spices. In a medium bowl mix together pumpkin, milk, sugar, coconut oil and flax.  Add the wet ingredients to the dry and fold them in until just combined. Spray your waffle iron with non stick spray or coat with coconut oil so your waffles do not stick (oil if your pan says not to use spray and only before the first batch). Spoon mixture into waffle iron and spread out a little. Cook waffles until done.  While making the waffles in batches if not serving right away place on a baking rack instead of a plate so they don’t get soggy!