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Bella's Red Raspberry Waffles, Vegan

Bella's Red Raspberry Waffles, Vegan

By Kathypatalsky

Embrace your inner vampire with these red raspberry-stuffed (and smothered) waffles. These fluffy vegan waffles make for a perfect healthy fall breakfast. I call these Bella’s Red Raspberry Waffles since it is October, a spooky time of year, and the last Twilight movie comes out in mid-November. You know you (or your teenage daughter) is excited about this! Not a Twi-hard? OK, you can just call these Raspberry Waffles if you’d prefer. Sweet, rich, red raspberry puree coats these banana-infused waffles. Fluffy and light, these waffles are dairy-free and egg-free. Rich in antioxidants from the healthy raspberries. Maple syrup optional, but always well-advised for waffle mornings. I think Edward would approve.

More Vegan recipe:

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Bella’s Red Raspberry Waffles

vegan, makes 1 extra large or 2 medium sized waffles + topping


red raspberry puree:

  • 1 cup frozen raspberries, lightly thawed
  • 1-3 Tbsp soy milk
  • 1 Tbsp maple syrup

Vanilla-Banana Waffle Batter:

  • 1/2 cup + 2 Tbsp flour, organic
  • 1/2 cup soy milk, vanilla
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp maple syrup
  • 2 tsp baking powder
  • 1 tsp lemon juice
  • a few dashes of cinnamon
  • 1 banana, mashed (or sub with 1/4 cup apple sauce)
  • 1 Tbsp virgin coconut oil, melted (or another oil like canola)

garnish: chopped pecans


1. Heat up your waffle iron.

2. Grease your waffle iron lightly.

3. Whip up the batter, mixing by hand or a machine mixer. Add a few spoonfuls of the waffle batter to the hot iron. Then add a few spoonfuls of the raspberry puree. Then another layer of the waffle batter. The layering doesn’t have to be perfect, just be sure not to over-fill your waffle maker because the red raspberry puree has a tendency to steam and bubble a bit. Under-loading with batter is advised.

4. Close waffle iron and cook according to your machine’s directions.

5. Serve hot, with raspberry puree spread over top each waffle, chopped pecans and a drizzle of maple syrup.