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‘PB & J’ Waffles


Who doesn’t have a special place in their heart for peanut butter and jelly? Dana and I certainly do. When I told her that I was going to adapt our breakfast to rekindle a childhood favorite, well, let’s just say she was overjoyed! I adapted a waffle recipe from “Every Last Crumb,” added a blackberry sauce paired with Barney Butter Crunchy Almond Butter (our personal favorite), and then it was devoured in less than a minute!

From our kitchen to yours, Bennett


For the waffles
1 cup of almond flour
½ cup tapioca starch
2 teaspoons baking powder
¼ teaspoon sea salt
1 large egg
¾ cup almond milk
¼ cup melted grassfed butter (+ 1 tablespoon to grease the waffle maker)
2 tablespoons maple syrup or honey
1 teaspoon apple cider vinegar
2 tablespoons almond butter (for topping the waffles)

For the sauce
1 pint blackberries
1 teaspoon apple cider vinegar
1 tablespoon maple syrup


Whip our your waffle maker and set to your desired temperature (we always do medium high since we like our waffles on the crispier side)
Mix the dry ingredients (flours, baking powder and salt) for the waffles first
Then mix the wet ingredients (egg, milk, butter, maple syrup, and vinegar) for the waffles next
Combine both mixtures and set aside
Heat the blackberries, vinegar, and maple syrup for about 2 minutes
Blend in Vitamix and set aside for topping the waffles
Place the waffle batter into the waffle maker and cook according to your waffle maker’s instructions
Add a generous dollop of almond butter, blackberry sauce, and heck maybe a little cinnamon for good measure!

Serves 2 (hungry people) or 4 (not so hungry people)


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