It’s hereeee! Finally. The winter-y, holiday-y season has officially begun. It’s November. Thanksgiving is like tomorrow and Christmas is on the brain.
Oh and it’s also Waffle Wednesday. So I’m being a little over dramatic with the holiday cheer but I am way too excited October is over. I just never understood that month. It’s such an awkward phase of the year. It’s the mark of summer ending but not quite winter. I know, it’s considered “Fall” and pumpkin is everywhere, but still.
It’s just weird. You can’t get super into the holiday spirit yet because everything is too orange and people are decorating their houses with spider webs. Blech.
Yeah I’m not an October-Halloween fan. Can you tell? That being said, Fall weather can be beautiful with the leaves changing and the brisk air. But I live by the beach. In California. It was like 80 degrees all month long and I don’t remember the last time I saw a leaf. Let alone a leaf changing color.
Times like these I’d love to be on the East Coast aka Boston aka the city that stole my heart by the age of 13. The history, the people, the buildings, the beauty, the FOOD, the environment, the Red Sox, the accents…I could write pages about this but I’m going to stop. There’s just something about Boston that gets me. It’s total 180 opposite from L.A. and that intrigues me in the best way possible
These waffles are 100% not 180 opposite from something I’d normally make. I mean they’re peanut butter. Graham crackers. Made into waffles? Talk about beauty. This waffle recipe is SO ME. Kinda like how Boston is SO ME. Recipe name should be changed to Boston Graham Waffles? Just kidding, that’s me being extremely lame.
I got inspired to make these after catching up on Erica’s blog, The Pancake Princess. She came out with these Peanut Butter Cookie Pancakes and I instantly knew what the first week of November was going to entail. Peanut butter in mah waffles.
I made a lot of changes from her original recipe but I still used her idea of incorporating peanut flour into the batter, which I am always in great supply of. It adds natural protein to the waffles while aiding in that peanut butter cookie taste, without the extra fat regular peanut butter provides.
The layered banana and graham cracker plus peanut butter syrup pretty much just made these waffles what they are. The equivalent of a Justin Timberlake concert in your mouth. That comparison completely makes sense. Once you make these you’ll understand.
Peanut Butter Graham Cracker Waffles
Ingredients
- 2/3 cups oat flour
- 1/4 cup peanut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 large egg whites
- 1/3–1/2 cup vanilla almond milk
- 2 Tbsp nonfat greek yogurt
- Toffee stevia drops or 1 Tbsp honey
Toppings
- 2 crushed honey graham cracker squares
- Sliced banana
Peanut Butter Syrup
- 1 Tbsp honey
- 2 Tbsp peanut butter (melty)
- 1 Tbsp almond milk
Instructions
- Combine oat flour, peanut flour, baking powder and cinnamon.
- In a separate bowl whisk together wet ingredients. Pour wet into dry and mix until completely combined.
- Dispense waffle mix into your waffle maker according to its directions. Mine takes a 1/4 of the batter for each waffle and made about 5 waffles.
- While waffles are cooking, prepare your peanut butter syrup by combing honey, almond milk and peanut butter.
- If your peanut butter is too dry, you may need to melt it before mixing with other ingredients.
- Once waffles are done, layer banana slices and crushed graham cracker between each slice. Pour peanut butter sauce over stack and devour!
Notes
Peanut flour can be purchased online, it is a great way to add in a nutty taste to your baked goods, sauces or smoothies providing natural protein without the extra fat from regular peanut butter. I order mine off iherb.com
