Peanut Butter Waffles

**alphabeyotch** · September 1st, 2008, 01:30 AM

Sorta Healthy Peanut Butter Waffles

4 1/2 cups whole wheat flour
8 teaspoons baking powder
4 Tablespoons granulated sugar
1/2 teaspoon salt

1 cup organic peanut butter (or add 1 tsp extra oil if using Jif/Skippy type)
1/2 cup vegetable oil

4 eggs, beaten
4 1/2 cups skim milk

Sift dry ingredients together in large bowl and set aside.

In a large bowl, combine peanut butter and oil until smooth

In a smaller bowl, beat 4 eggs until smooth and add to peanut & oil mix until incorporated. Slowly add milk to mixture.

Once all liquids are thoroughly combined, pour mixture over the dry ingredients and combine enough to break up large lumps. Lumpy waffle mix is a good thing. Once you have gently combined the mixture, let it rest for 5-10 minutes while you prepare your waffle iron. I prefer the professional-style Belgian Waffle maker, and turn the heat up about 3/4 of the way. Use Pam non-stick spray on the iron before every waffle.

With this recipe, you will yield about 10-12 full-sized Belgian Waffles.

When I make them, I usually do a double batch. If you cool the waffles completely on a wire rack, you can then freeze the left over waffles in a couple of ziploc bags, and re-heat them in your toaster later. Beats the heck outta Eggo waffles!