Whole Wheat Raspberry Waffle
A whole wheat raspberry waffle made with oats, flaxseed meal, chia seeds and vanilla almond or coconut milk, with fresh or frozen raspberries folded in. Light, fluffy and egg free with no sugar in the batter.
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup quick oats
- 2 Tbs flaxseed meal
- 2 Tbs chia seeds
- 2 tsp baking powder
- 2 and 1/4 cups vanilla almond or coconut milk
- 1 cup fresh or frozen raspberries
Instructions
- In a large mixing bowl, combine flour, oats, flaxseed, chia seeds, and baking powder. Mix well.
- Add milk into dry ingredients and stir until batter is moist. Fold raspberries into the batter.
- On a heated waffle iron, spray with olive oil cooking spray. Pour about 1/2 cup mixture into center and cook to preference.
- Spread on coconut oil and top with fresh strawberries and raspberries. Pour about 1 to 2 Tbs of pure maple syrup on top. Enjoy!