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

Ingredients

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.

1

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.

2

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.)

3

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

4

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.

5

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

6

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.