Warm, crispy and nutty Peanut Butter Bulgur Waffles are healthy breakfast option. These are made with fiber rich grain and are nutritious and yet satisfying. Its a vegan delicacy with unique combination of flavors.
Nothing can beat fresh homemade peanut butter. The creamy ooey gooey peanut butter tops the entire food chart for me.
Whenever I make peanut butter at home I can hardly save it for a week. It vanishes with a blink of an eye. We all love it and are super crazy peanut butter lovers. 🙂
Bulgur – it is a kind of dried cracked wheat made mostly of durum wheat. It is high in protein and fiber and is a good source of many vitamins and mineral.
Waffles are a delicacy in my house and weekend specialty. My kids love any waffles but this one was outsnading.
I was surprised at myself as well because I was able to come up with a healthy breakfast option with the same comforting taste.
My other waffle recipes that you may like are:
Pumpkin Pie Spice Spelt Waffles
Butterscotch Carrot Millet Waffles
However, today I am sharing this awesome peanut butter bulgur waffles recipe with you all.
Ingredients you will need:
- Bulgur
- Peanut butter
- Banana
- Vanilla extract
- Baking powder
- Salt
- Coconut milk
- Olive oil
I have used these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Ingredients notes:
Bulgur – its a kind of cracked wheat popular in Middle Easter diet. it high in fiber and other vitamins and minerals. I used red bulgur in this recipe but you may use regular bulgur grain as well.
Peanut butter – I used unflavored and unsalted peanut butter here which I made it at home. If you plan to sue a store bought one then make sure it does not have any added sugar in any form in it.
Banana – this acts like an egg substitutes and naturally sweetens these waffles as well. This also adds potassium and fiber to these vegan waffles.
Coconut milk – I used coconut milk which in tetra pack or carton just like regular milk. Do not use canned ones or else coconut milk will overpower the taste. However, you may use any other dairy free of your choice.
How to make Peanut Butter Bulgur Waffles
Firstly, I cooked bulgur following the package instructuions and let it cool completely.
Secondly, I made a batter out of all the ingredients in a bowl.
Next, I warmed up the waffle maker at low heat setting.
Thereafter, i poured about 2 tbsp of the batter at its center and gently put the lid on it.
Once done, I let it firm up for 2 minutes and then gently, took it out with a flat spatula.
I repeated the above steps with he rest of the batter and then served immediately with fruits, berries and maple syrup.
These were instant hit with my family and they thoroughly loved. I had not leftovers.
The Peanut Butter Bulgur Waffles batter was so delicious that I and my little one kept on licking until we realized that the bowl was almost empty. Therefore, I whipped up 2 batches of the batter so we could enjoy this in all forms.
These tastes best when served immediately. If kept for long the waffles softens and looses its texture.
Bulgur is a traditional grain of Eastern Mediterranean and is versatile enough to be eaten in salads, porridge or pilaf. This wholesome grain helps in weight loss, improves digestive system, prevents iron deficiency and provides many vitamins and mineral.
These are healthy because I made it sugar free and minimum oil. These have healthy grains, sweetened with fruit and has protein too. Overall, these can be enjoyed frequently.
Did you make it?
If you get a chance to make these vegan Peanut Butter Bulgur Waffles then please leave your feedback in the comments along with the ratings.
In addition you may tag @kiipfit on Instagram with your remake images.
Peanut Butter Bulgur Waffles
Ingredients
- 2 cups whole grain bulgur cooked and cooled
- 2 tbsp peanut butter
- 2 medium ripe banana (mashed)
- 1 tbsp vanilla extract
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened coconut milk (tetra pack)
- 1 tsp olive oil
Instructions
- In a mixing bowl combine all the ingredients and mix well. The batter would look like porridge.
- Prepare your nonstick waffle maker/waffle iron by setting it to low heat. (These waffles get cooked very fast and hence needs to be taken out as soon as its golden brown or it will have burnt taste).
- Grease it and pour ½ to 1 cup of the batter in the center and spread it evenly with a flat heat proof spatula. Let it cook until the indicator in on. Take it out gently with a flat spatula. Serve immediately with your favorite fruits some maple syrup and top the waffles with a hint of butter.
Notes
- I would recommend consuming immediately if you like your waffles crunchy.
- Make sure to keep the waffle maker/waffle iron to lowest heat temperature while baking these waffles or else these will burn quickly. I use non stick waffle iron.
- Cook bulgur as per the package instructions. I used red bulgur but any bulgur grain can be used for this recipe.
- In this recipe I used fresh homemade peanut butter but store bought peanut butter can also be used.
- This recipe yields 5 6” thin, crunchy and chewy waffles.
- Sometimes these waffles make take time to firm up but do not overcook. Open the waffle makers lid and let it firm for 2-3 minutes before scooping it out with a flat spatula.
Nutrition
Cathy says
This had me so hungry and excited to make them. I followed the recipe exact but mine did not turn out well at all. They won’t even stay together.
Gunjan says
Hi Cathy, I am sorry it didn’t turn out well for you. I am sure you must have used the exact measurements and the directions but I am trying to figure out where did it go wrong. I made it twice before posting and even after receiving your comment I tried a batch and it worked out for me. I am definitely using non stick waffle iron in a low heat and of course these waffles require some baby sitting. If the waffles don’t cook quickly in low heat increase the temperature gradually until you get golden brown waffles. Spread a thin batter on the waffle ion if needed. All waffle irons are different so probably you need little adjustment of the temperature. Hope this helps.
Crystal says
Those look like they are crisper than regular waffles. looks tasty!
Yanique says
This looks delicious. I’ve never tried homemade peanut butter but I’m sure my kids would love it! My mom used to make bulgur all the time and it never looked this appetizing. (Sorry mom!)
April R @Uncookie Cutter says
This is one of my favorite recipes of yours! It looks fantastic. Thanks for sharing!
Jenny says
These look delicious. I’ve never heard of bulger before but it sounds tasty!
Orana says
Sounds delicious like all your recipes! yum yum!
Mary says
I love waffles, this is such a great way to sneak in some healthy in to it.
sara says
PEANUT BUTTER!! Absolutely love this idea! I would have never thought of it and as always, gorgeous pictures!!
Standeline says
If you could only see the drool that these pancakes cause. They look scrumptious! Bulgur is one ingredient I have never used, but I may have to after this.
Leslie H Sholly says
Whenever I see your recipes I want to head right to the kitchen and start cooking! I love recipes that are healthy but taste so good you can’t tell. These waffles look wonderful!
Heather lawrence says
Sneaky sneaky! Love how utterly delicious these look plus they look like “normal” waffles so no one would be the wiser. Much better way to et my kids (and husband) to eat healthier.
Emily says
These look delicious. What a healthy way to enjoy waffles! Thanks for sharing! I’ve never tried Bulgur but it looks like a great ingredient.
Kim @ This Ole Mom says
Wow! Your waffles look delicious and easy to make. I have never cooked with Bulgur , I’ll have to try it. Shared on Pinterest and Yum.