Peanut Butter Bulgur Waffles

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.

Course Breakfast

Cuisine American

Keyword bulgur waffles, how to make peanut butter bulgur waffles, peanut butter bulgur

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 332kcal

Author Gunjan

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