Crispy peanut butter cereal adds a delightful crunch to these peanut butter banana gluten-free waffles—perfect for an easy weekday breakfast or a leisurely weekend brunch.
Brunch has always been one of my favorite meals, and I love finding playful ways to combine classic breakfast elements. Recently I decided to marry two favorites—cereal and waffles—to create a recipe that’s both familiar and unexpectedly fun. The result is a tender banana and peanut butter waffle studded with crispy peanut butter cereal for added texture and flavor. These waffles are naturally gluten free when made with certified gluten-free flour and cereal.
The batter starts with ripe banana and creamy peanut butter for rich flavor and moisture, plus soy milk and a touch of honey to sweeten. A mix of gluten-free flour, baking powder, cinnamon, and a little sugar forms the base. Just before cooking, fold in peanut butter puffs cereal to give each waffle pleasant, crunchy pockets that contrast wonderfully with the soft interior.
Crispy Peanut Butter Banana Gluten-Free Waffles
These waffles serve about four people and take roughly 20 minutes from start to finish—10 minutes to prep and 10 minutes to cook. They’re great topped with butter, syrup, a drizzle of honey, sliced banana, or even extra cereal for more crunch. They’re also easy to customize: swap the soy milk for another plant milk, use maple syrup instead of honey to make them vegan (also substitute a flax egg for the eggs), or add a handful of chocolate chips for a sweeter treat.
Ingredients
- 1 ½ cups gluten-free flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- 1 ¼ cup soy milk (or preferred milk)
- 2 tbsp honey (or maple syrup)
- 1 tbsp unsalted butter, melted
- 1 banana, mashed (use a ripe banana for best flavor)
- ¼ cup peanut butter
- ½ cup gluten-free peanut butter puffs cereal
Instructions
- In a medium bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a large bowl, beat the eggs briefly, then add the soy milk and honey. Stir to combine.
- Mix in the melted butter, mashed banana, and peanut butter until smooth.
- Pour the dry ingredients into the wet ingredients and whisk until combined. Take care not to overmix—some small lumps are fine.
- Gently fold the peanut butter puffs cereal into the batter so the cereal stays somewhat intact and adds crunch.
- Preheat and lightly grease your waffle iron according to the manufacturer’s instructions. Spoon the batter onto the hot waffle iron and cook until golden and crisp. Cooking time will depend on your waffle iron—typically a few minutes per waffle.
- Serve warm with butter, honey, syrup, extra cereal, or fresh banana slices.
Tips & Variations
– For a dairy-free version, use a plant-based milk and vegan butter or oil. Replace eggs with a flax or chia egg (1 tbsp ground flax or chia + 3 tbsp water per egg, set for a few minutes).
– If you prefer a stronger peanut butter flavor, swirl an extra tablespoon of peanut butter into the batter or melt a little on top of the hot waffles.
– Add-ins like dark chocolate chips, chopped nuts, or a sprinkle of chia seeds can enhance texture and nutrition.
– To keep waffles crisp, place cooked waffles on a wire rack in a single layer in a low oven (about 200°F / 95°C) until ready to serve. For make-ahead convenience, freeze cooled waffles between sheets of parchment and reheat in a toaster or oven.
Nutrition (per serving)
Approximate values per serving (4 servings total): 420 kcal, 60 g carbohydrates, 14 g protein, 16 g fat, 7 g fiber, 20 g sugar. These values are estimates and will vary depending on specific brands and ingredient substitutions.
Combining cereal and waffles is a simple idea that delivers a satisfying mix of soft, tender waffle and crunchy bites. Whether you’re feeding family for a weekend brunch or looking for a fun weekday breakfast, these peanut butter banana gluten-free waffles are easy to make and versatile to customize.
Author: Whitney Bond
Servings: 4 people | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes