Created By: The Vegan Six
Waffles too good to wait until breakfast are perfect for brinner—breakfast for dinner! Based on childhood love of crunchy peanut butter and sweet raspberry jam, these waffles are great for any meal in your day and every raspberry lover in your life.
- 1/4 Cup chunky peanut butter
- 2 Tablespoons maple syrup
- 1 Tbsp. canola oil
- 1 Tbsp. ground flax seeds
- 3 Tablespoons warm water
- 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
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.