Raspberry Jam Waffles

I may be eating low-carb overall these days, but I still make exceptions. Especially when the kids complain that I haven’t made waffles in a while! I recommend the banana waffles from Weelicious, but here’s another recipe that I thought was more original: these raspberry jam waffles. I’m sure you could use another type of jam, but the kids and I really liked this one. (Sorry about the photo – there’s just no light early in the morning!) 

2 large eggs 

1 ½ cups lactose-free whole milk 

5 Tbsp. unsalted butter, melted 

1 tsp. vanilla 

1 cup seedless raspberry jam, divided 

2 cups (about 8 ½ oz.) all-purpose flour (I used white whole wheat) 

1 Tbsp. baking powder 

½ tsp. kosher salt 

Preheat waffle iron according to manufacturer instructions. 

Whisk together eggs, milk, butter, vanilla, and ¼ cup of the jam in a medium bowl until combined. Stir in flour, baking powder, and salt until just combined (small lumps are OK). 

Spray waffle iron with oil, and cook waffles according to manufacturer instructions, 3 to 5 minutes per waffle. 

While waffles cook, heat remaining ¾ cup jam in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes. Serve waffles with warm jam.