Peanut Butter Veggie Waffles
By: Sherry Coleman Collins, MS, RDN
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
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
| Child portion (1/2 waffle) | |
| Calories | 165 |
| Fat | 9.5g |
| Saturated Fat | 2g |
| Cholesterol | 33mg |
| Carbohydrates | 16g |
| Protein | 7g |
| Fiber | 2g |
| Sodium | 210g |
| Adult portion (1 full waffle) | |
| Calories | 330 |
| Fat | 19g |
| Saturated Fat | 4g |
| Cholesterol | 65g |
| Carbohydrates | 31g |
| Protein | 14g |
| Fiber | 4g |
