Sunbutter Waffles

Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative.  While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.

We have had a waffles iron for years, but for whatever reason it hasn't been used much...well, until recently.  If you're a regular reader, you know how much my Adam loves pancakes.  At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand.  Sometimes I would end up making a double (or triple!) batch.  On my small little griddle, this exercise could take hours.  A labor of love I guess.  These days, with a newborn in the house, it's a bit tricky to devote that much time to cooking or baking anything.  On a whim, I decided to try my hand at waffles.  Due to Adam's peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles.  I was pleased to discover cooking waffles is much quicker than flipping pancakes.  And Adam had 5 waffles for breakfast that day.   Operation waffle was a success!

Sunbutter Waffles
Yields 6 servings

Ingredients
1 3/4 cups whole wheat pastry flour (or all-purpose flour)
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
1/4 cup canola oil
6 tablespoons sunflower seed butter
2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

Directions:

1. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth.  Add buttermilk, eggs and vanilla and stir until incorporated.  
3. Add buttermilk mixture to the flour mixture, stirring until combined.  Let mixture sit for 10 minutes.
4. Meanwhile, preheat waffle iron.  Cook waffles according to the manufacturer directions for your waffle iron.  

Note:  Store leftovers in the refrigerator and toast to reheat.  These also freeze well.  .

Adapted from Everyday Food