You will want it to be the weekend again, just to make these beauties. Trust me!! The magic in these waffles? Kite Hill Raspberry Yogurt. Thick and creamy and just the right amount of sweetness.

INGREDIENTS:

• 2 cups Gluten Free Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Kite Hill Raspberry Yogurt (1 container is little less than 2/3 of a cup)
• 1 1/4 cups Almond Milk (or Oat)
• 5 tablespoons Vegan Butter (if using salted butter, omit additional salt), melted
• 3 Flax Eggs (1 Flax Egg = 1 tablespoon flax + 2 1/2 tablespoons water)
• 2 tablespoons Lemon Juice
• 1 cup Raspberries, halved, plus more for garnishing

CHOCOLATE DRIZZLE:

• 1 cup Dark Chocolate Chips
• 1/2 cup Almond or Oat Milk

INSTRUCTIONS:

1. Melt butter (in microwave or on stove).
2. Whisk flour, baking powder, salt, and baking soda together in large bowl.
3. Add raspberry yogurt, melted vegan butter, flax eggs, and lemon juice. Mix until just combined.
4. Add raspberries and fold in.
5. Preheat a waffle iron and lightly spray with oil or vegan butter. Pour 1/2-1 cup of batter onto the iron. Cook each waffle until crispy and golden, oiling in between as needed.
6. Melt chocolate and milk together in microwave or on stove. Drizzle over waffles and top with raspberries.