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Peanut Butter and Jelly Waffles Recipe

This peanut butter and jelly waffles recipe is perfect for breakfast. Recipe courtesy Christina of Eat, Drink, Be Healthy.

Servings: 4

Active time: 25 minutes

Total time:

Ingredients

  • 1/2 c whole wheat flour
  • 1 serving vanilla protein powder
  • 1/4 c powdered peanut butter
  • 2 Tbsp nondairy powdered milk
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 c canned coconut milk
  • 2 Tbsp olive oil
  • 1 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1 pint strawberries, washed and quartered
  • 4 Tbsp pure maple syrup

Preparation

  1. Turn waffle maker on to 450°F.
  2. In medium bowl, combine whole wheat flour, vanilla protein powder, powdered peanut butter, powdered milk, baking soda, baking powder, and sea salt. Whisk in coconut milk, olive oil, and egg yolk.
  3. In small bowl, beat egg white until light and fluffy. Carefully mix egg white into batter.
  4. Grease waffle iron with non-stick cooking spray or coconut oil. Scoop 1/4 cup batter into center and close lid. Cook for two minutes, transfer to a plate, and repeat with rest of batter.
  5. While waffles cook, combine quartered strawberries with maple syrup in microwavable bowl. Cook on full power for two minutes. If needed, stir and microwave another minute.
  6. Place two waffles onto plate and spoon strawberry mixture on top.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 190
Total Fat 22g (34% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 45mg (15% DV)
Sodium 580mg (24% DV)
Total
Carbohydrate
36g (12% DV)
Dietary Fiber 4g (16% DV)
Sugars 19g
Protein 14g
Vitamin A 2%
Vitamin C 80%
Calcium 8%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.