You know, if you make waffles in the dead of winter, steam will rise up from the waffle iron. Vegans believed it was the soul escaping from the batter.
I've been pretty keen on Bell Plantation's PB2 powder. It makes baking with peanut butter a heap easier, with no awkward lumpy oily mess.
3 rounded tbsp ground flax seed
1/2 cup water or coconut milk
6 tbsp dairy-free butter, melted
1 1/2 cups + 2 tbsp coconut milk
1 tbsp maple syrup
1 tsp vanilla
3 tsp baking powder
1 3/4 cup all-purpose flour
1 pinch of salt
1/2 cup shredded, unsweetened coconut
optional: 6 tbsp PB2 chocolate peanut butter powder + 3 tbsp liquid of choice*
*I've made these both with and without the PB2 powder, and like them a bunch either way. If you're not sure, taste the batter without the powder - if you feel compelled, add in the PB2. (do it).
In a small blender or food processor (I used a Magic Bullet) blend Ingredients I for 1-2 minutes, until creamy and smooth. Place in a medium bowl, with all of Ingredients II and stir until incorporated evenly.
Whisk together Ingredients III in a large bowl. Create a well and stir in the liquid mixture.
Cook according to your waffle iron's instructions. For my Toastmaster Belgian Waffle Maker, I needed 1/3 cup batter per waffle and cooked for 6 minutes (until steam no longer rose from the iron).
Chocolate Peanut Butter Drizzle
1 tbsp pure maple syrup
1 tbsp coconut milk