Raspberry Chocolate Chip Waffles

We love breakfast in my house, and it tends to end up involving chocolate chips.  While not as clean, it's better than a breakfast filled with white flour, so a few chocolate chips won't hurt. This recipe was super easy and so tasty! I make a batch or two and keep in the freezer for quick breakfasts on weekday mornings- they reheat well
at half power!


Ingredients:
2 eggs, large 1 1/2 cups any milk (I used unsweetened almond milk)
3 tbsp maple syrup or raw honey
3 tbsp olive oil, extra virgin (grass fed butter is OK)
1 tsp pure vanilla extract
1/2 tsp salt
2 cups whole wheat flour

For chocolate raspberry option:
2 tsbp chocolate chips
1 cup raspberries


Directions:
In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla and salt; whisk until well combined. Add whole wheat flour, mix well.  Add in chocolate chips (reserve a few for topping.) Preheat waffle maker and make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker- I use an ice cream scoop to get consistently sized waffles, and it's about the right amount for my waffle maker. You might have tu use olive oil cooking spray to prevent waffles from sticking.  When golden, top with pure maple syrup and or raspberries!

Storage Instructions: Refrigerate in air circulating container for up to a week or freeze for up to 6 months.