Peanut Butter Waffles
yields 12 waffles
1/2 cup tapioca starch
1/2 cup glutinous rice flour
1/4 cup sorghum flour
1/4 cup oat flour
1/4 cup brown rice flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp guar gum
1/2 tsp salt
1/4 cup melted coconut oil
2 eggs
6 Tbsp creamy peanut butter
2 cups almond milk + 1 Tbsp apple cider vinegar
1 tsp vanilla
Maple syrup for serving
Heat waffle iron. I heat mine to the highest setting (5). But use the first waffle to test the temperature on your waffle iron so the waffles are golden brown and cooked through.
In a large bowl, combine dry ingredients and whisk to combine. In a separate bowl, whisk together coconut oil, eggs, and peanut butter until smooth and well combined. Slowly add almond milk, whisking as you pour. Add vanilla.
Gradually add liquids to dry ingredients, whisking as you add. Whisk vigorously until smooth and completely combined.
Pour 1/2 cup batter into waffle iron, close, and cook until waffles are golden brown. Mine took just under 2 minutes. Repeat with remaining batter. Serve with maple syrup.
Note: I usually make a full batch and have a few leftovers in the fridge and then freeze the rest in a ziploc bag. To reheat, place in a toaster oven or a 325 oven until warmed and crispy.