Baker Without Borders

Making whole wheat almond butter waffles from scratch is a weekly tradition in my home. I’ve even managed to whip up these fluffy, nutritious waffles for breakfast – with help from my twin sons- before rushing off to preschool; if you have only 10-15 minutes to spend on breakfast prep, cook only a few waffles and store the rest of the batter in the fridge. I adapted a favorite peanut butter waffle recipe one morning, swapping in almond butter when I realized I’d run out of peanut butter, and there was no looking back: the almond flavor, paired with cinnamon and vanilla, is delicate, subtle, and delicious. Top these with banana and almond slices, and a drizzle of maple syrup.

Almond Butter Waffles

Adapted from Stetted’s Peanut Butter Waffle Recipe

2 cups whole wheat flour

2 tablespoons maple syrup, honey, or granulated sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract 

¼ teaspoon fine sea salt

2 cups whole milk, or nondairy substitute such as oat or almond milk

2 eggs

Maple syrup, sliced bananas, and sliced almonds as toppings, optional 

½ cup almond butter, warmed

1. In a large bowl, whisk together milk, eggs, vanilla, and almond butter (warm it for about 20-30 seconds in the microwave to soften it.) 
2. In a small bowl, combine flour, baking powder, cinnamon, and salt. 
3. Add flour mixture to milk mixture, folding in dry ingredients with a mixing spoon or rubber spatula until just combined. 
4. Preheat waffle iron to preferred temperature setting; when ready, pour in waffle batter and spread evenly over surface. Once waffles are cooked, serve immediately, adding toppings if desired.