By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.
Ah, breakfast. My absolute favorite meal of the day, and one which I would happily enjoy for every meal of the day! The options are endless…sweet, savory, pastry, eggy, cheesy…I could go on.
One of my newest favorite breakfast meals are waffles! I’ve posted about the quick & easy dish before, but once is never enough. Besides, with a nice basic recipe, it’s easy to let the mind wander into more creative variations. Which is where this recipe comes from. Combine a craving for PB&J, a healthy breakfast, and the time to make something really amazing, and you get Peanut Butter & Jelly waffles!
But wait! There is neither real peanut butter nor sugary jelly in this breakfast. A heaping scoop of powdered peanut butter, creaminess from coconut milk and quick-stewed strawberries gives the illusion of something indulgent and naughty without actually being bad for you. Add in some protein powder and keep the flour whole wheat, and there’s a balanced breakfast ready to go!
While we’re on the subject of breakfast, let’s talk about eggs. Given that waffles require so little time to cook, the egg in the batter might be off-putting to some people. But with Davidson’s Safest Choice Pasteurized Eggs, there’s nothing to worry about! Pasteurization means that their eggs are safely and slowly heated in warm water to kill any potential germs, negating the risk of Salmonella. If you stick with pasteurized eggs, you’ll have nothing to worry about!
Peanut Butter and Jelly Waffles
- 1/2 C whole wheat flour
- 1 serving of vanilla protein powder
- 1/4 C PB2 (powdered peanut butter)
- 2 tbsp nondairy powdered milk
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 C canned coconut milk (shake well before opening)
- 2 tbsp olive oil
- 1 pasteurized egg, separated
- 1 pint strawberries, washed and quartered
- 4 tbsp pure maple syrup
Turn on the waffle maker to its highest setting. 450° is good.
In a medium bowl, combine all dry ingredients and whisk together. Whisk in the milk, oil and egg yolk. In a small bowl, beat the egg white until light and fluffy.
Carefully mix the egg white into the batter.
Grease waffle iron with PAM or coconut oil. Scoop 1/4 cup batter into the center and close the lid. Cook for 2 minutes, transfer to a plate, and repeat with the rest of the batter. Note: this makes nicely small waffles. If you want large ones, use 1/2-2/3 cup of batter per waffle.
Optional: keep the plate of finished waffles warm in the oven, turned to its lowest possible temperature, until all have been cooked.
While the waffles cook, combine quartered strawberries with the maple syrup in a microwaveable bowl. Zap on full power for 2 minutes. You may need to stir and microwave another minute – you are looking for a stewed consistency, the flavor of which will be strawberry jam.
To serve, place two waffles onto a plate and spoon the strawberry mixture on top. Add any other toppings you desire: more maple syrup, a dollop of nut butter, sliced banana, etc.