Merry Christmas, Happy Holidays and Happy New Year’s! I hope you had a wonderful holiday and took the time to appreciate those that are important in your life; over heart-warming food of course. I’m so excited about the new year and all the good things to come.
This year I got together with my wonderful girlfriend Olia, started this food blog and found a new dream job as a graphic designer for an innovative technology museum. I can only imagine next year, and have big plans for growing Plating Pixels. Thanks so much for being part of it so far.
We’ve been posting plenty of holiday themed dishes and desserts. This recipe is adapted from a Spiced Pumpkin Waffle recipe, but honestly I’ve had my fill of pumpkin this year. Instead you get to enjoy Maple and Peanut Butter Oatmeal Waffles. Maple and peanut butter waffles you say?
Growing up, I remember my mother making pancakes with my favorite topping; a mixture of maple syrup, peanut butter and melted butter. These Maple and Peanut Butter Oatmeal Waffles have that flavorful goodness inside, while still being healthy. I used olive oil, instead of butter in this recipe; and there’s no sugar. Oat flour makes them gluten-free and peanut butter provides plenty of flavor and added protein.
These waffles are quick and easy to make. Enjoy them as a decadent weekend breakfast, or a quick weekday morning meal, with your favorite toppings and sides. Read the cooking tips section below for an easy way to enjoy these all week long. I recommend using this single waffle iron and this double waffle iron.
Food Science and Cooking Tips:
- To keep waffles crisp while making entire batch, place cooked waffles in oven at 200º F. until ready to serve. Don’t stack on top of each other or they will steam and get soggy.
- For fresher waffles all week: Make batter (extra if desired), cover and refrigerate; then cook just the waffles you want each morning.
- Alternately: Cook all waffles, then freeze extra cooked waffles. Toast before serving.
Food Photography Tips:
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these. I shot this in natural light at 1/320 sec, f/ 3.5, ISO 800 . This is the first waffle recipe on Plating Pixels (all things take time to grow). In a similar White Chocolate Chip Macadamia Nut Pancakes with Orange Butter breakfast recipe, I went with the classic stack of pancakes.
I wanted this waffle recipe to have a simple elegance. One beautiful waffle on a white plate, over a lightly striped hand-made paper, sets the mood I was looking for. When doing action shots, like the maple syrup pouring, be sure to use a quicker shutter speed to prevent motion blur. Ideally a minimum of 1/100 second. A tripod helps keep the camera stable and reduce blur even more.
Products used in this dish:
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Maple and Peanut Butter Oatmeal Waffles (Gluten-Free)
- 2 ¼ cups oat flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup milk
- ½ cup olive oil
- ½ cup smooth peanut butter, at room temperature
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Optional Toppings: More maple syrup or peanut butter, chopped nuts, butter, whipped cream
- In a large bowl, combine oat flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
- In separate medium bowl, whisk the eggs. Add milk, olive oil, peanut butter, maple syrup and vanilla extract. Whisk until completely combined. Pour into flour mixture. Stir with spatula or spoon until just combined, small lumps in the batter are fine. Let the batter sit for 10 minutes so the oat flour can soak up the moisture (optional but recommended), batter will be pretty thick.
- Plug in and preheat your waffle iron. Gently stir the batter one more time to combine. Pour some batter into center of heated waffle iron. It should fill most of the surface area, but not pour out the sides when closed. Cook each waffle according to your waffle iron directions (usually 3-5 minutes). Waffles should be crisp and golden brown. Serve right away or place waffles in oven at 200ºF to keep warm and crisp until serving. Top with desired toppings. Optional sides: Eggs, sausage, bacon, yogurt or fruits
Notes: -Recipe inspired by Cookie and Kate’s http://cookieandkate.com/2014/gluten-free-pumpkin-spice-waffles/