Healthy waffles with raspberries

A fun breakfast idea for kids and parents. We love these since they are easy to mix up and the flavor is so fresh and delish.

– Whole wheat flour – Baking powder – Cinnamon – Salt – Unsalted butter – Eggs – Vanilla extract – Milk – Raspberries


Preheat the oven to 200 degrees F and set aside a baking sheet lined with parchment paper or a wire rack. Combine the flour, baking powder, cinnamon, and salt in a medium bowl.


Stir together the butter, eggs, vanilla, and milk in a separate bowl and gently add it to the flour mixture. Stir in the mashed raspberries.


Heat your waffle iron and cook according to manufacturer’s directions. (About ½ cup batter per waffle worked perfectly on our waffle maker on setting 4.)


Keep waffles warm in the preheated oven on the prepared baking sheet until you finish cooking all of the batter.


If you have any leftover waffles, let them cool completely and pop them into a zip-top freezer bag or storage container. Store in the fridge for 3-5 days or the freezer for up to 3 months.


Serve warm. You can top waffles with a drizzle of maple syrup, nut or seed butter, honey, applesauce, or really anything you prefer.


I have a very  basic waffle maker that I highly recommend. It’s not fancy and it only makes one waffle at a time, but it works really well, is under $20, and is very consistent with the heat.