Peanut Butter Blender Waffles

These easy low carb blender waffles have all the great flavours of a peanut butter and jam sandwich! But of course, they are healthy, sugar-free and grain-free. A hearty breakfast for those chilly fall mornings.

Course Breakfast

Cuisine Breakfast

Prep Time 10

Total Time 10

Servings servings

Calories 270kcal

Ingredients

Raspberry Syrup

3/4 cup O Organics frozen raspberries
2 tbsp water
1/4 cup powdered swerve sweetener OR 1/4 tsp monk fruit extract
1/4 tsp xanthan gum

Waffles

4 large O Organics eggs
1 cup O Organics unsweetened almond milk
2/3 cup O Organics old fashioned creamy peanut butter
6 tbsp Swerve Sweetener or other sugar substitute
2 cups almond flour
2 tsp baking powder
3/4 tsp vanilla extract
1/4 tsp salt

Instructions

Raspberry Syurp:

In a small saucepan over medium heat, combine the berries and water. Bring to a boil, then reduce the heat and simmer 5 minutes. Mash berries with a wooden spoon.
Stir in the sweetener until well combined. Sprinkle the surface with xanthan gum and whisk briskly to combine. Set aside.

Blender Pancakes:

In a blender or food processor, combine the eggs, almond milk, peanut butter and sweetener. Blend until smooth.
Add the almond flour, baking powder, vanilla extract and salt and blend again until smooth.
Pour about ¼ cup of the batter into each section of the waffle iron (if your waffle iron is round or is not very deep, you will need less batter for each section). Spread the batter to the edges and close the lid.
Cook until golden brown on both sides. Remove the waffles and repeat with remaining batter.
Serve with your favorite low carb syrup or with the Raspberry Syrup.

Notes

Please note that the nutritional counts include both waffles and syrup. For just the waffles alone, the info is: Food energy: 265kcal
Total fat: 21.43g
Calories from fat: 192
Carbohydrate, by difference: 9.18g
Total dietary fiber: 3.36g
Protein: 11.23g

Nutrition