Peanut Butter Banana Waffles

This is an easy waffle recipe that the entire family will love!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings waffles

Calories 186kcal

Author Ashley C.

Ingredients

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 large eggs room temperature, separated
1 cup reduced fat milk
1/2 cup PB2 powder + 6 tablespoons water (to reconstitute)
3 tablespoons coconut oil melted
1 cup mashed banana (about 3 medium bananas)

Peanut Butter Syrup

6 tablespoons PB2 powder + 7 tablespoons water
Bananas sliced, for serving
Whipped Cream for serving

Instructions

In a large bowl, combine the flour, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and coconut oil; stir in bananas, then stir mixture into dry ingredients just until moistened.
In a small bowl, beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
In a medium bowl, whisk together the PB2 powder and water to make the peanut butter syrup. Drizzle over the waffles and top with sliced bananas and whipped cream.

Notes

To freeze: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Place between sheets of waxed paper in an airtight container. Waffles may be frozen up to 2 months. Reheat frozen waffles in a toaster.

Nutrition