So we have been playing with the Peanut Flour a bit around here.
The next stop? Making protein waffles with them! Normally, my protein waffles have an egg, cottage cheese, and oats as their base. I had the brilliant (if I may say so) idea of replacing the oats with peanut flour!
Very few ingredients, which is always good for breakfast.
While the waffle iron heated up, I put the following into my bullet blender cup:
- 1 egg
- 1/4 cup of peanut flour
- a lot of cinnamon
- 1/3 cup of cottage cheese (1%)
- 1/4 tsp baking powder
If you want a sweeter waffle, add a sweetener of your choice, keeping in mind that I am used to unsweetened stuff. Then I put on the blade and turned on the Magic Bullet Blender. We have had this thing for probably 6 years now!
You can use a hand blender, mini food processor, or immersion blender. You just need the batter smooth.
I then poured this into the waffle iron and let cook. I did have a bit of waffle runoff, so keep that in mind. Maybe a smaller egg or a little less cottage cheese would prevent that.
Voila! Gluten free waffles.
These are topped with a banana that has been mashed with 1 tbsp of real maple syrup and warmed in the microwave.
The waffles came out fluffy and tender. They didn’t stay real crisp, although they came out of the iron crispy. The taste was good as well, and not super peanuty, which I thought they would be because the raw batter had a really strong peanut taste to it (yes, I ate raw batter with an egg). They also smelled absolutely divine while cooking!
Stats for the waffles without topping:
This makes one batch of waffles for your iron, which is 4 squares, or 1 giant circle as mine does
9.5 g of fat
12.5 g of carbs
4 g of fiber
31.5 g of protein!!
The banana/maple topping adds about 140 calories to this depending on the size of the banana.
Another option for these is to use them as bread for sandwiches. If you don’t sweeten them, they are perfect for savory dishes.