2 1/4 cups whole wheat flour4 teaspoons baking powder1/2 cup creamy peanut butter1 1/2 tablespoon sugar2 eggs beaten2 1/4 cups milk1/4 cup vegetable oil1/4 teaspoon salt
Directions & note from Becky:
I just finished making the waffles and washing the dishes. I figured I'd send you the recipe while I remembered. I am just going to list the ingredients. I just blend them all in my Kitchen Aid and then pour the batter onto the hot waffle iron for about 3-5 minutes. The only thing unusual about these waffles is that they seem to stay softer than others do. I freeze them in freezer bags with waxed paper in between them and then toast them in the morning for a quick breakfast. They would probably be an easy lunch for you too though. They are pretty filling.