15 min | 4 servings | kid friendly | breakfast
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.
Preheat waffle iron.
Place 65 gram peanut butter into a large bowl.
Add 2 tablespoons maple syrup, 1 tablespoon canola oil, 1 tablespoon ground flax seeds, 3 tablespoons warm water, 250 ml non-dairy milk, and 1/2 teaspoon vanilla extract.
Stir until mixture is smooth and even.
Add 120 gram 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.
