Waffle Wednesday is back!!! Mostly because I felt like it was time for another waffle recipe! These are excellent for brunch or you can make them a little smaller and have them as a dessert. They’re gluten free and have a great texture too!

The main ingredients in these babies is peanuts, you could swap that for almonds and almond butter if you have an allergy. The flavour would still be excellent.

That said, there’s something so fantastic about peanut butter and bananas. Elvis knew it and so should you. One of my favourite easy snacks is definitely halving a banana and spreading peanut butter on it. The carb, fat and protein mix also makes it super filling.

Obviously these waffles aren’t going to be low in fat, they are full of peanuts. But that also means they’re also full of good fats and having just one will be plenty, especially as you’re also having half a banana per serve thanks to the so called soft serve topping them.

This soft serve is just blended frozen banana. It is the perfect creamy sweet thing to top these waffles without having to resort toa ctual cream or ice cream. This way you’re still keeping it nutritious enough for breakfast. Go you.

And they look pretty spectacular right? If you don’t have a waffle maker you could make them as pancakes or pikelets.

Makes 4 large waffles or 6 smaller waffles


1.5 cups raw peanuts

1 tsp baking powder

1-2 Tbs maple syrup (I like to just use 1 and let the toppings add the sweetness)

1 tsp vanilla extract

2 eggs (separated)

1/2 cup milk of choice

1/8 tsp white wine vinegar (or lemon juice)

1/4 cup peanut butter (smooth is easier to beat in but use what you have)

To serve

2 frozen bananas

1 tsp vanilla extract

1 Tbs milk of choice (almond, coconut or dairy work well)

2 Tbs roasted peanuts

2 Tbs peanut butter

1-2 Tbs maple syrup (optional)


In a food processor, blitz peanuts until they resemble fine bread crumbs (peanut meal, like almond meal but with peanuts!)

Combine milk and vinegar in a small bowl. In a clean bowl whip the egg whites to stiff peaks. In a separate large bowl, beat together the egg yolks, peanut butter, maple syrup and vanilla. Add the milk and vinegar mix and stir to combine. Add the peanut meal and baking powder. Stir to combine.

Add 1/3 of the whipped egg whites and mix well. Then gently fold int the remaining egg whites.

Heat a waffle iron and spray with neutral flavoured oil. Add 1/2 a cup of the waffle mix and cook according to waffle iron instructions, or until golden.

Meanwhile, make the soft serve by blending the frozen bananas with the vanilla extract and milk until it forms a smooth soft serve consistency. If it’s too runny place in the freezer for a few minutes.

To Serve. Top each waffle with a drizzle of peanut butter, a scoop of banana soft serve a drizzle of maple syrup, and then scatter over some peanuts.

HH. x

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