Chocolate Peanut Butter Protein Waffles (Vegan Gluten-Free)
These fluffy, delicious and high fibre Chocolate Peanut Butter Protein Waffles are perfect for breakfast or weekend brunches and they are loaded with peanut butter and cacao powder. Top these with your favourite toppings for the best meal.
If you love chocolate and peanut butter then you are going to adore these waffles. They are super chocolatey and rich, nutty and peanut buttery while being light, fluffy and made with wholesome ingredients. They are also high in fibre and protein, making them a healthy, wholesome and good-for-you brunch to share with friends and family.
Why will I love these waffles?
These waffles are the best:
- Rich chocolatey and peanut buttery
- Light, fluffy, tender and moist
- High in fibre and protein
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free with nut-free options
- Great for breakfast or brunch or dessert
- Easy to make ahead of time
- Quick and easy to make
- Includes ripe banana for sweetness
- Made with antioxidant-rich cacao powder
- Can also be made into pancakes
- Great stacked with coconut yoghurt and fresh berries
- The whole family will love them
If you already love the sound of these waffles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights and more info in the recipe card and see my favourites in the “shop the recipe” section.
For the waffles:
- Ripe banana: the riper the better as the are sweeter and softer.
- Plant-based milk: you can use any dairy-free milk like oat, hazelnut, almond or soya.
- Smooth peanut butter: to add to the peanut butter flavour inside the waffles. This also adds fat and makes the waffles tender.
- Maple syrup: for a little extra sweetness.
- Coconut oil: this helps to bind the batter as they cook.
- Chia seeds: this also binds the egg-free batter.
- Oats: these are blended into the batter so they form an oat flour, making these waffles high in fibre.
- Chocolate peanut protein powder: I use the Form superblend or performance range of chocolate peanut protein and the flavour is amazing.
- Raw cacao powder: to make these really chocolatey.
- Baking powder and salt: for rise and flavour.
- Oil: for greasing the pan. You can use coconut, olive, avocado oil or vegan butter, too.
And for serving:
- Coconut yoghurt: I love the cooling creaminess of this on top. I use the natural or vanilla Cocos Organic yoghurt.
- Fresh berries: I have added raspberries and strawberries for a pop of colour and fruitiness.
- Extra peanut butter: for a drizzle.
- Crushed peanuts and dark chocolate: to play on the flavours of the waffles.
- Maple syrup: if you want to pour more over the stack to serve.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats are certified gluten-free. To make these nut-free, the flavour will change slightly but you can use sunflower seed butter or tahini instead of the peanut butter. Also skip the peanuts on top of the waffles and check that your milk, yoghurt and chocolate are nut-free.
How do I make them?
These are ready to go in a few steps:
- Blend together all of the ingredients for the batter: until smooth.
- Allow the mix to rest for 5 minutes: and it will thicken.
- Heat the waffle iron with oil: until really hot.
- Cook the waffles one at a time, filling the waffle pan: and allow to cook through.
- Alternatively, cook them in a non-stick pan here: and make into pancakes.
- Serve the waffles warm: and top with your favourite toppings.
How long will they last?
Once stacked up, eat the waffles straight away, or allow the waffles to cool down and store them in the fridge for 2-3 days in a sealed container or wrapped well in the freezer for 1 month. Allow to defrost and warm back up in a frying pan.
What else can I make?
For more brunch ideas:
- Chocolate Strawberry Pancakes
- Chocolate Hazelnut Banana Pancakes
- Chocolate Coconut Berry Baked Oats
- Sticky Toffee Apple Baked Oats
- Orange Cardamom Pistachio Cinnamon Rolls
Chocolate Peanut Butter Protein Waffles (Vegan Gluten-Free)
These fluffy, delicious and high fibre Chocolate Peanut Butter Protein Waffles are perfect for breakfast or weekend brunches and they are loaded with peanut butter and cacao powder. Top these with your favourite toppings for the best meal.
Ingredients
For the Waffle Batter:
- 1 ripe banana
- 240ml plant-based milk
- 60g smooth peanut butter
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tbsp chia seeds
- 100g oats (GF where needed)
- 30g Form Chocolate Peanut Protein powder
- 25g raw cacao powder
- 1 tsp baking powder
- A pinch of salt
- Oil, for greasing
For the Toppings:
- Coconut yoghurt
- Fresh raspberries or strawberries
- Extra peanut butter
- Crushed peanuts
- Dark chocolate, chopped small
- Maple syrup
Instructions
- For the waffle batter: add all of the ingredients into a blender and blend until smooth. Allow to rest for 5 minutes, when it will thicken.
- Heat the waffle iron and grease, as needed.
- Once hot, add a large spoon or scoop of waffle batter to the machine and allow to cook until baked all the way through (at least 3-5 minutes, depending on your machine).
- Repeat to make all the waffles and keep on a plate, covered, to stay warm.
- To serve: stack the waffles and serve with your favourite toppings.
- Leftovers can be kept in the fridge for 2-3 days in a sealed container and warmed up in a pan. Or, freeze them, wrapped well, for 1 month and allow to defrost before warming up.
Notes
Top tip: you can fry these off as pancakes, cooking for 2-3 minutes each side in a hot, greased non-stick frying pan.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Peanut Butter Protein Waffles so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc PB waffle love x
p.s. this recipe was first made with Form but this blog post is not sponsored and all opinions are my own.
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