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Dark Chocolate-Peanut Butter Waffles with Maple-Peanut Syrup

Servings 8 servings.


For waffles:

  • 210 grams about 1 1/2 cups kumquat's all-purpose gluten-free flour
  • 45 grams about 1/2 cup powdered peanut butter (such as PB2)
  • 45 grams about 1/2 cup dark cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/3 cup organic chunky peanut butter
  • 3 tablespoons maple syrup
  • 1 tablespoon organic canola oil
  • 1 teaspoon vanilla paste or extract
  • 3 large eggs
  • 4 ounces dark chocolate finely chopped

For Syrup:

  • 1/3 cup maple syrup
  • 1/3 cup organic chunky peanut butter


For Waffles:

  • Combine first 5 ingredients in a medium bowl.
  • Combine buttermilk, peanut butter, maple syrup, oil, and vanilla in a medium bowl.
  • Separate eggs and add egg yolk to buttermilk mixture.
  • Whip egg whites to stiff peaks with an electric mixer.
  • Add buttermilk mixture to flour mixture and stir until combined. Add egg whites and fold gently into batter. Stir in finely chopped dark chocolate.
  • Heat an electric waffler according to manufacturer's instructions. Cook waffles, keeping cooked waffles warm in a warm oven.

For Syrup:

  • Combine maple syrup and peanut butter in a small saucepan. Place over medium heat until just warm. Serve over waffles.
  • Top with additional cocoa, if desired.