Peanut Butter Oat Waffles
Breakfast protein disguised as comfort food
The waffle, in its natural state, is mostly empty carbohydrates held together by butter and served with more butter. This is, of course, delicious, but it leaves you hungry again by ten o'clock and vaguely guilty about the whole enterprise. The peanut butter oat waffle exists to solve this problem without sacrificing the essential waffle experience.
The trick is structural substitution. Oat flour replaces wheat flour, adding fiber and a nuttier flavor. Peanut butter contributes protein and fat, which slows digestion and extends satiety. Coconut milk stands in for regular milk, adding richness without dairy. And the egg whites—whipped until foamy and folded in at the end—provide the lift that makes a waffle a waffle rather than a dense pancake.
The result is a waffle that feels virtuous but tastes indulgent. The peanut butter flavor is present but not overwhelming, providing a bass note under the maple syrup rather than competing with it. These are waffles you can eat on a Tuesday morning without wondering if you've made poor life choices. They're also naturally gluten-free, if the oat flour is certified as such, which means you can serve them to approximately 47% of your brunch guests without incident.
Method
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1
Combine dry ingredients
In a large bowl, whisk together oat flour, baking powder, and salt until evenly distributed.
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2
Mix wet ingredients
In a separate bowl, combine peanut butter and coconut milk. Whisk until the peanut butter is fully incorporated with no lumps remaining.
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3
Whip egg whites
In a clean bowl with clean beaters, whip egg whites until foamy and increased in volume but not yet holding peaks. This takes about 1 minute with an electric mixer.
💡 Foamy, not stiff—overwhipped whites make dense waffles.
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4
Combine batters
Pour wet ingredients into dry ingredients and mix until just combined. Fold in the whipped egg whites gently, maintaining as much air as possible.
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5
Preheat waffle iron
Heat waffle iron to high setting. Spray both surfaces with cooking spray or brush lightly with oil.
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6
Cook the waffles
Ladle batter onto the center of the waffle iron—the amount depends on your iron size. Close and cook until golden brown and crispy, about 3-5 minutes.
💡 Don't open the iron too early or the waffle will tear.
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7
Serve immediately
Transfer to plates and serve at once with maple syrup and fresh berries. Waffles lose their crispness quickly.
Notes & Tips
Oat flour
- • Make your own by blending rolled oats in a food processor until fine. About 180g rolled oats yields 155g flour.
Peanut butter selection
- • Use natural peanut butter—the kind with just peanuts and salt. Commercial peanut butter with added sugar will make the waffles too sweet.
Keeping warm
- • If making multiple batches, keep finished waffles warm on a wire rack in a 100°C oven. Never stack them or they'll steam and lose crispness.
Variations
- • Add 1 mashed banana to the batter for banana-peanut butter waffles
- • Fold in 2 tbsp chocolate chips after combining batters
- • Substitute almond butter for a different flavor profile
- • Add 1 tsp cinnamon to the dry ingredients
Make-ahead
- • Waffles freeze well. Cool completely, freeze flat on a baking sheet, then store in freezer bags. Reheat in a toaster directly from frozen.