Treat yourself this weekend to these vegan chocolate peanut butter waffles with an extra cup of coffee. It’s the perfect way to spend a Saturday morning!
If I could eat just one thing for breakfast every day, it would be these vegan chocolate peanut butter waffles! (Except that would likely lead to significant weight gain…!) I got the idea for these waffles from one of our friends who is a waffle making pro.
He was over at our house this weekend and told us about how he has been grating dark chocolate into his waffle batter. Brilliant! I made a batch of waffles the very next day with grated dark chocolate and I’m here to share the delicious idea with you!
If you love waffles, you’ll also want to check out my cheddar zucchini waffles, carrot cake waffles, and vegan whole wheat blueberry waffles.
The waffles don’t have an overwhelming chocolate flavor, more “like cocoa puffs” as Will described it. I really liked the subtle flavor, and was happy that it didn’t immediately make them feel like dessert like milk chocolate chips.
To make these waffles even more special, I heated up some peanut butter and coconut oil and drizzled it on top to serve along with some chopped dark chocolate pieces. That melty peanut butter and dark chocolate was a match made in heaven. Trust me, you’ll want to make these this weekend!
More Breakfast Recipes You’ll Love
- Vegan Banana Bread Baked Oatmeal
- Chocolate Granola
- Chocolate Strawberry Banana Smoothie
- Lemon Poppyseed Zucchini Bread
- Cheddar Zucchini Waffles
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegan Chocolate Peanut Butter Waffles
Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups non-dairy milk I used almond milk
- 1/2 cup neutral oil vegetable or coconut oil work well
- 1 teaspoon vanilla
- 1 teaspoon espresso powder optional
- 2 ounces vegan dark chocolate divided
To Serve:
- 1/3 cup natural peanut butter
- 1 tablespoon coconut oil
- Maple syrup
Instructions
- Add the flour, sugar, baking powder, cornstarch, and salt to a mixing bowl. Stir well.
- Pour in the milk, oil, vanilla, and espresso powder. Stir just until mixed.
- Grate 1 ounce of the dark chocolate into the mixing bowl and stir.
- Heat your waffle iron and spray with cooking oil. Add waffle batter 1/2 cup at a time. Batter makes about 5 waffles.
- To make the peanut butter topping, heat the peanut butter and coconut oil together in a small saucepan until peanut butter is pourable.
- Chop the remaining 1 ounce of dark chocolate.
- To serve, drizzle peanut butter onto waffles and top with chopped dark chocolate and maple syrup.
Notes
Nutrition
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Comments & Reviews
hello! could i use coconut flour ? if so, how much?
Hi Leila,
I wouldn’t recommend using coconut flour since it does not act in the same way as regular flour as it is very absorbent. You would need to adjust other ingredients in the recipe as well. I haven’t tested it using coconut flour, so I’m not sure how much you would need.
Girl!! These look SO good! Definitely pinning for later. Do you know if there is a good sub for cornstarch?
Thanks Katie! I haven’t tested it, but I know people often use arrowroot or potato starch in place of cornstarch in recipes or just replace with an equal amount of flour. Let me know how it turns out if you test it!