Peanut Butter Veggie Waffles
By Sherry Coleman Collins, MS, RDN
Enjoy a nutritious and delicious lunch with Peanut Butter Veggie Waffles – a satisfying meal for any time of the day.
Ingredients
- 1 cup white whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup peanut butter
- 1 ½ cup milk
- 2 tablespoons oil
- 2 eggs
- 1 cup shredded vegetable, such as zucchini, carrot, yellow squash, or a mix
Nutrients Per Serving
| Calories: | 330 |
|---|---|
| Fat: | 19 g |
| Saturated Fat: | 4 g |
| Cholesterol: | 65 mg |
| Protein: | 14 g |
| Fiber: | 4 g |
| Sodium: | 210 mg |
Directions
- Mix all dry ingredients together, flour through cinnamon, in a large bowl. In a separate bowl, beat milk, oil and eggs together. Heat peanut butter in the microwave for 30 seconds to soften to pourable consistency.
- Add liquid to dry ingredients, including peanut butter until batter is mostly smooth. It’s not necessary to eliminate all lumps. Fold in shredded vegetables.
- Cook in a waffle baker according to the appliance instructions, or by ½ cup servings.
- Top with peanut butter maple syrup: equal parts peanut butter and maple syrup heated in microwave until pourable and well blended.
Nutrients Per Serving
| Calories: | 330 |
|---|---|
| Fat: | 19 g |
| Saturated Fat: | 4 g |
| Cholesterol: | 65 mg |
| Protein: | 14 g |
| Fiber: | 4 g |
| Sodium: | 210 mg |
