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Ingredients

  • 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

Directions

  1. PREHEAT waffle iron.
  2. PLACE 1/4 cup peanut butter into a large bowl.
  3. 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.
  4. STIR until mixture is smooth and even.
  5. ADD 1 cup flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
  6. MIX thoroughly until no large lumps remain.
  7. FOLD one package raspberries gently into the batter.
  8. SPRAY waffle iron with cooking oil.
  9. COOK waffles according to waffle iron manufacturer’s instructions.
  10. GARNISH waffles with remaining raspberries.
  11. ADD additional peanut butter and maple syrup as desired and SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g