Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative. While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.
We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently. If you’re a regular reader, you know how much my Adam loves pancakes. At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand. Sometimes I would end up making a double (or triple!) batch. On my small little griddle, this exercise could take hours. A labor of love I guess. These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything. On a whim, I decided to try my hand at waffles. Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles. I was pleased to discover cooking waffles is much quicker than flipping pancakes. And Adam had 5 waffles for breakfast that day. Operation waffle was a success!
For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars. They make a great snack!
- 1¾ cups whole wheat pastry flour (or all-purpose flour)
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- ¼ cup canola oil
- 6 tablespoons sunflower seed butter
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth. Add buttermilk, eggs and vanilla and stir until incorporated.
- Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
- Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.
Adapted from Everyday Food