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Wednesday, September 30, 2015

Peanut Butter Banana Oat Waffles



Pre-heat your waffle iron.  Measure your flour by weight on your food scale.



In your blender combine plant-based milk (today I am using almond milk), cinnamon, salt, PB2 powder, banana and agave nectar and blend until smooth. 

Combine the flour, xanthan gum, baking powder and quick oats in a bowl and stir to combine. 

Add the dry ingredients to blender and blend until smooth.  You may need to scrap down the sides of your blend as you blend the mixture.

Spray the waffle iron with canola spray if desired.  Pour the batter into the waffle iron and bake according to manufacture's directs.  My waffle iron takes several minutes to make golden crispy waffles.  I use dark agave nectar instead of traditional pancake syrup.

GF/DF Peanut Butter Banana Oat Waffles

12 oz. gluten-free all purpose flour
1 tsp. xanthan gum (if your flour doesn't have it already)
1 cup quick oats
1 tbsp agave nectar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp PB2 Peanut Butter Powder
2 cups plant-based milk
2 medium ripe bananas, peeled
Pre-heat your waffle iron.  Measure your flour by weight on your food scale.
In your blender combine plant-based milk (today I am using almond milk), cinnamon, salt, PB2 powder, banana and agave nectar and blend until smooth.  Combine the flour, xanthan gum, baking powder and quick oats in a bowl and stir to combine.  Add the dry ingredients to blender and blend until smooth.  You may need to scrap down the sides of your blend as you blend the mixture.
Spray the waffle iron with canola spray if desired.  Pour the batter into the waffle iron and bake according to manufacture's directs.  My waffle iron takes several minutes to make golden crispy waffles.
I use dark agave nectar instead of traditional pancake syrup.
Breakfast of Champions!!

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