Peanut Better Waffles
Some of us just can’t get enough peanut butter (I’ll take mine straight from a tablespoon, please). But since I can’t make an entire recipe out of a spoon and a jar, these waffles are the next best thing.

Makes 4 waffles
6 tablespoons creamy peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
½ cup Orange Puree
2 teaspoons baking powder
¾ cup Flour Blend

Preheat a waffle iron to medium high and spray with oil.
In a large mixing bowl, whisk together the peanut butter, eggs, vanilla, maple syrup, and Orange Puree. In another large bowl, whisk together the baking powder and Flour Blend. Add the wet ingredients to the dry, stirring until just blended. Batter should be fairly thick and slightly lumpy, but if too thick, add a touch of milk.
Spoon 1/3 to ½ cup batter onto the center of the prepared waffle iron (the amount of batter needed will vary according to the size and type of the waffle iron you’re using). Close the top and cook until the waffle is lightly browned, crisp, and lifts easily off the grids, about 5 minutes. Repeat with the remaining batter, spraying the waffle iron with more oil if needed.
Serve immediately as the waffles come off the iron, or keep them warm on a plate, covered with aluminum foil. Serve drizzled with maple syrup or a dollop of fresh jam.
Sneaky Tip: To make your morning breakfast quicker, you can make the batter for any of the sneaky pancake and waffle recipes the night before and leave it covered in the refrigerator overnight.