Cinnamon Raisin Waffle

The other day my father had the waffle iron out to make waffles for brunch, so I decided to take advantage of the opportunity and try out a new vegan waffle recipe. I don't have my own waffle maker, so I don't get too make waffles very often. I usually make pancakes - as the batters are very similar. But waffles just have a slightly different texture - one that can't be duplicated - and this waffle doesn't skimp on flavor nor texture. 

Cinnamon Raisin Waffle
1/4 cup non-dairy milk
2 Tablespoons water
1 Tablespoon smooth nut butter of choice
1 Tablespoon maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2-4 Tablespoons raisins

Whisk the first six liquid ingredients together until smooth. Add in the remaining dry ingredients and stir to form a batter. It is fine if it is slightly lumpy and it should be thin enough to pour but thick enough to be scooped up with a spoon. 
Preheat a large (Belgian) waffle iron and grease lightly with oil. Pour the batter in and cook for a few minutes until waffle is done.

I served my waffle with a some leftover peanut butter caramel sauce I had, hot chocolate sauce, more raisins, and a drizzle of maple syrup. Delicious! It makes a very filling breakfast, lunch, or healthier dessert option.