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These peanut butter waffles are made with millet flour. I have been experimenting using different flours in my cooking and baking lately and have found millet to be a good choice in these waffles. Millet has a very mild and slightly sweet taste. It is also gluten-free making it a great substitution for my gluten-free friends. Have you noticed how many people are gluten free?

I’ve had to make sure I have lots of gluten-free options when I’m entertaining and these are great for my brunch menus. I do brunch a lot, so these are being worked into regular rotation. They taste so good that those that aren’t gluten-free will never know the difference. With the use of millet, I’m also adding extra nutrients like protein, fiber, vitamins and minerals including magnesium and phosphorus which makes me feel good when I’m serving them. Since we all want to get away from the nutrient void all-purpose, white flour, this is proving to be a good choice for me. Give it a try. You can purchase Shipetaukin Millet Flour right on Amazon. If you’d like to try other, healthier choice flours, check out some of my favorites on the Pantry Shop.

To get started on these waffles, preheat your waffle maker. Follow the instructions for your particular waffle maker on heating and using the device. I love my mini Dash Waffle maker and use it all the time. I usually only cook for one or two people in the morning, so this is perfect for me. It takes up almost no space and is easy to clean. If you are using this mini maker, this recipe will make 4-5 peanut butter waffles. If you are using a full-size waffle maker, it will make about two (perfect for the two of you).

You will mix all the ingredients in your blender (except for the millet flour). I break the banana into chunks to make it go faster. The riper the banana, the sweeter the batter. Feel free to use any type of milk you like. Regular, fat-free, any nut milk or soy. I love the vanilla almond milk’s flavor with the peanut butter.

Also, feel free to use other combinations of nut butter and nut milk. I’ve made these with cashew butter and almond butter (and the respective nut milks) with great results.

Once the mixture is smooth in the blender, add in the millet flour and mix again.

Spray your waffle maker with cooking spray to prevent sticking and pour in your batter. Cook per your device’s instructions until they are cooked through and golden brown. If you are making a lot, you can always keep them in a preheated 200-degree F. oven to keep warm. Note, this recipe easily doubles and triples so feel free to use it for brunch parties too. BTW: if you are looking for new, easy and fun brunch recipes, grab my free brunch eCookbook: Brunch is Always a Good Idea.

When it comes to toppings, the sky is the limit. One of my favorite ways to serve is to turn it into a peanut butter and jelly waffle by smearing it with the jelly or jam of your choice. Kids love it when you tell them you are serving peanut butter jelly waffles!

A simple drizzle of maple syrup and some fresh berries is my favorite and for some crunch, a sprinkle of nuts. I used peanuts since I used peanut butter, but I’d change that up with cashews with cashew butter, etc. If you want to get decadent, serving these with a bowl of whipped cream is never a bad idea and would make a great dessert too. Hey, while you are at it, you can take these delicious and healthy waffles and turn them into Waffle Sundaes with a scoop of ice cream too! You decide. Whether you leave them plain or top them with the works, they are really tasty. Enjoy.