Peanut Butter Raspberry Waffles
Prep Time:
10 minutes
Cook Time:
4- 7 minutes
Serves:
4
Ingredients
- 1/4 Cup chunky peanut butter
- 2 Tablespoons maple syrup
- 1 Tbsp. canola oil
- 1 Cup non-dairy milk
- 1/2 Tsp. vanilla extract
- 1 Cup all-purpose flour
- 1 Tsp. baking powder
- 1/8 Tsp. salt
- 2 Packages (6 ounces each) Driscoll’s Raspberries, divided
- 1 Tbsp. ground flax seeds
- 3 Tablespoons warm water
Directions
- PREHEAT waffle iron.
- PLACE 1/4 cup peanut butter into a large bowl.
- ADD 2 tablespoons maple syrup, 1 tablespoon canola oil, 1 tablespoon ground flax seeds, 3 tablespoons warm water, 1 cup non-dairy milk, and 1/2 teaspoon vanilla extract.
- STIR until mixture is smooth and even.
- ADD 1 cup flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
- MIX thoroughly until no large lumps remain.
- FOLD one package raspberries gently into the batter.
- SPRAY waffle iron with cooking oil.
- COOK waffles according to waffle iron manufacturer’s instructions.
- GARNISH waffles with remaining raspberries.
- ADD additional peanut butter and maple syrup as desired and SERVE immediately.
