Eggless peanut butter waffles with gelatin

Yields: 4–6 waffles

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Ingredients

120 g all-purpose flour

1 tbsp unflavored gelatin

1 tbsp baking powder

½ tsp salt

245 g plant-based milk

1 tbsp apple cider vinegar

125 g natural peanut butter

64 g applesauce or mashed banana

1 tbsp maple syrup or other sweetener, optional

½ tsp vanilla extract

Oil or butter for greasing the waffle iron 

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Instructions

1. Prepare the gelatin egg: In a small, heat-safe bowl, combine the unflavored gelatin with 3 tablespoons of cold water. Let it soften for a few minutes. Bring 2 tablespoons of water to a boil, then add it to the gelatin mixture and whisk vigorously until the gelatin dissolves completely. Set aside.

2. Make the "buttermilk": In a separate large bowl or liquid measuring cup, combine the plant-based milk and apple cider vinegar. Stir and let it sit for a few minutes to curdle and form a vegan "buttermilk".

3. Combine wet ingredients: Add the peanut butter, applesauce or banana, maple syrup, vanilla extract, and the prepared gelatin mixture to the "buttermilk." Whisk until well combined and the peanut butter is mostly smooth.

4. Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.

5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. A slightly lumpy batter is fine. Let the batter rest for 5 minutes to activate the baking powder.

6. Preheat and cook: Preheat your waffle iron and grease it with oil or butter. Pour the batter onto the hot iron, spreading it evenly. Cook according to your waffle maker's instructions until golden brown.

7. Serve: Serve the waffles immediately with your favorite toppings. 

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Notes and alternatives

For a lighter texture: Gelatin, while a strong binder, does not provide the same leavening properties as eggs. Using both baking powder and an acid like apple cider vinegar helps to create a lighter, fluffier waffle.

Use another binder: If you're willing to try an alternative to gelatin, ground flaxseed or chia seeds work well as egg replacers in waffles. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, left to thicken) can be used as a 1:1 replacement for one egg. You could substitute the gelatin egg with 2 flax eggs for a more traditional waffle texture.

Adjusting consistency: The batter should be thick and scoopable. If it seems too thick, add more milk. If it's too thin, add a little extra flour.

Reheating: Store leftover waffles in an airtight container in the refrigerator for up to 4–5 days, or freeze for 3–6 months. Reheat in a toaster, oven, or air fryer to regain crispiness. 

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