Easy, healthy waffles packed with protein, fiber and nutrition. They make for the most wonderful breakfast!
Add all ingredients except raspberries to a blender and blend on high until well combined and smooth. Unplug blender and gently fold in raspberries.
If you're using a Belgian waffle iron, you can pour half of the batter into the waffle iron, and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Recipe makes 3 large Belgian waffles. Serving size: 1 Belgian waffle. Top with peanut butter, greek yogurt, fruit, chia seeds and/or maple syrup.
*To freeze waffles: cool them on wire racks when they are done cooking. Then line a baking sheet with parchment paper, add waffles and place in freezer. This helps them stay straight and perfect for toasting. Freeze for 2-3 hours like this (or up to 6). Then remove from freezer and place the waffles in ziploc bags. Seal bags tight. Waffles will stay good for up to 3 months.
*Feel free to double the recipe if you'd like to make more.
*Feel free to use different berries in this recipe. Blueberries or strawberries would be equally wonderful.
*If you want to ensure this recipe is gluten free, use gluten free oats.
*Make dairy free by using a dairy free yogurt variety.
*Nutrition information is for 1 Belgian waffle without toppings.