PB&J Breakfast

You can put PB&J on toast, or on an english muffin, or even in an omelet or on a bagel.  I’m sure there are PB&J muffin recipes out there (I’ll check when I ‘m done typing) so there are plenty of ways to sneak in a PB&J for breakfast.  The ultimate PB&J for breakfast though is the Peanut Butter Waffle from Vegan Brunch topped with some raspberry syrup.  These suckers are FILLING (yes, I shouted it).  I could only eat half and that filled me up until late in the afternoon.  They are dense and peanut buttery, not overly sweet so the raspberry syrup was just right.

Peanut Butter, maple syrup and canola oil…

Soy milk (I had to use some soy creamer because I ran out of milk), and vanilla making a lovely swirl…

Whipped all together using my favorite vintage egg beater.

Add the flour, baking powder, salt and nutmeg

Into the waffle iron…I use a Belgian waffler so the waffles have deep pockets for melted goodness in the form of Earth Balance and syrup.  You can see how thick this stuff is.

Breakfast is served…

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Filed under Vegan Cooking

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