• 1 1/4 Cups whole wheat flour
  • 2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 1 1/2 Cups milk
  • 1 Tbsp. melted butter
  • 1/2 Package (6 ounces) Driscoll's Raspberries, halved
  • 1/4 Cup sliced almonds
  • 2 eggs
  • 1 ripe banana
  • 100% pure maple syrup, for serving
  • Cream cheese, for serving
  1. Preheat the waffle iron.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. Make a well (hole) in the center of the flour mixture and drop in the eggs, milk and melted butter. Stir to combine.
  4. In a separate small bowl mash the banana with the back of a fork. Carefully fold the banana into the batter along with the raspberries and almonds.
  5. Cook the waffles according to manufacturer directions and either serve warm with pure maple syrup or use the waffle pieces as “bread” to make a cream cheese sandwich for the lunchbox.
  6. Read Lisa Leake's blog about what inspired her to take the pledge to use only wholesome, pure ingredients. Click Here.
  7. Want more ideas like this? Check out our Back to School recipe page! Click Here.
Serving Size:

1 waffle

Calories 210.22
Total Fat 8.37 g
Saturated Fat 3.15 g
Cholesterol 82.85 mg
Sodium 376.11 mg
Total Carbohydrates 27.72 g
Dietary Fiber 4.28 g
Sugar 5.98 g
Protein 8.51 g