Peanut Butter Super Food Waffle Pops


Peanut Butter Super Food Waffle Pops



  • 3 tbsp aquafaba, whisked until slighty foamy, but not whipped
  • 95 g gluten-free oats, pulsed in a blender to make oat flour (of bread crumb texture)
  • 360 ml almond milk
  • 125 g gluten-free plain flour blend
  • 60 ml organic crunchy, sugar-free peanut butter
  • 30 ml coconut oil, melted
  • 4 tsp baking powder
  • 1 tsp vanilla powder
  • 1 tsp maca powder
  • 15 ml maple syrup (or rms)
  • 1/3 of a banana, mashed
  • A pinch of salt


  • Natural colouring
  • laced dairy-free white chocolate


  1. Preheat your waffle iron if using. Otherwise grease waffle molds with coconut oil.
  2. Combine chia seeds and water together in a small bowl to make a “chia egg”.
  3. In another small bowl combine mashed banana rice malt syrup, coconut oil and peanut butter. Pulse oats in a blender to create oat flour. Add “chia egg”, mashed banana mix, almond milk, gluten-free plain flour, baking powder, vanilla powder, maca powder and salt to oat flour.
  4. Stir until all ingredients are combined. Ladle the batter into preheated waffle iron or molds, greased with a little oil of choice (coconut is excellent).
  5. Cook the waffles until golden and crisp (this took around 4 minutes in my waffle iron). If making pops, allow to cool before cutting and/or skewering.
  6. For the unicorn chocolate, add a small amount of natural colouring (from whole and “super” foods) to melted dairy-free white chocolate.  Drizzle chocolate over the top of the waffles and allow it to set in the fridge.


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