Gluten Free Peanut Butter & Jelly Waffles
Fans of the classic sandwich will really enjoy this new take! Gluten-free peanut butter and jelly waffles are an allergy-friendly choice for breakfast or brunch.
Servings: 4 waffles
Calories: 422kcal
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (I used unsweetened, can use dairy milk)
- 3 eggs (lightly beaten)
- 2 tablespoons butter (melted and cooled)
- 1/2 cup creamy peanut butter
- 1/4 cup jelly (or jam, any flavor you like)
Instructions
- Preheat your waffle maker to medium-high or the setting that you typically prefer.
- In a medium bowl mix together the tapioca flour, coconut flour, baking soda, baking powder, and salt.1/2 cup tapioca flour, 1/2 cup coconut flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Make a well in the center and add the almond milk, eggs, butter, and peanut butter. Whisk the wet ingredients together, then mix them into the dry until just combined. Be careful not to over mix the batter.1 cup almond milk, 3 eggs, 2 tablespoons butter, 1/2 cup creamy peanut butter
- Pour batter into the preheated waffle iron (working in batches, if necessary). Cook until the waffles are done through and edges are just crispy, about 4 minutes.
- Top each waffle with approximately 1 tablespoon of the jelly (or jam) of your choice.1/4 cup jelly
Notes
Tips and Techniques
- While the combination of tapioca and coconut flours give these waffles amazing texture and fluffiness, an all purpose gluten free flour can be used instead.
- Store leftover waffles tightly wrapped in plastic wrap in the refrigerator. Consume within 2-3 days.
- Homemade waffles can also be frozen for up to 3 months. Simply reheat them in your toaster or in an oven preheated to 350°F for about 10 minutes.
Nutrition
Serving: 1waffle | Calories: 422kcal | Carbohydrates: 43g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 597mg | Potassium: 321mg | Fiber: 7g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 1.9mg | Calcium: 133mg | Iron: 1.9mg