These crispy chocolate waffles with peanut butter sauce are a completely decadent breakfast and they’re gluten free!
If we’re being honest (what a dumb saying, of course I’m being honest, this is the one place I get to do that), I’m pretty happy we’ve got the Super Bowl behind us. You’d think there’s no such thing as too much when it comes to cheese, buffalo wings and “party food” but, I’m over it. I’d like my Pinterest feed to go back to pretty food things not the crap that American’s like to eat on a certain Sunday in February every year.
Crispy chocolate ones with peanut butter sauce preferably.
If there’s one good thing about a dumbass groundhog seeing his shadow, it’s 6 more weeks of cozy winter weekend breakfasts. There are few redeeming things about this season in NY and that is one of them. So if you’re telling me I have to “endure” 6 more weekends with peanut butter sauce dripping down the side of my plate as I shovel chocolate waffles into my mouth and then chill on the couch with a mug of coffee and Pinterest for a couple hours…
These crispy chocolate waffles with peanut butter sauce are a completely decadent breakfast and they're gluten free!
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup gluten free baking flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons turbinado/raw sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 cup milk
- 1/4 cup dark chocolate chips
- 1/4 cup plain Greek yogurt
- 2 tablespoons creamy natural peanut butter
- 1 tablespoon maple syrup
- 1-2 tablespoons milk
- Combine the flours, cocoa powder, baking powder, salt and cornstarch in a large bowl and mix together.
- Whisk together the eggs and sugar in a small bowl.
- Add the vanilla, butter and milk and whisk until smooth.
- Add the wet ingredients to the dry ingredients and whisk together.
- Stir in the chocolate chips.
- Set aside for 15 minutes.
- Heat and grease your waffle iron.
- Pour about 3/4 cup of the batter into the waffle iron and cook according to your waffle maker's directions. (I like to set it to a high heat and leave it about 1 minute after it beeps for extra crispy waffles).
- Remove waffle and place on rack while you cook the remaining ones.
- Combine the yogurt, peanut butter and maple syrup in a small bowl and mix together with a spoon until the peanut butter is incorporated fully.
- Add the milk 1 tablespoon at a time and stir again until the sauce thins out to your desired consistency.