Whole Wheat Double Chocolate Raspberry Waffles
Makes 10-12 rectangular waffles
1 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup unsweetened dark cocoa powder
1/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon espresso powder (optional)
1/2 teaspoon kosher salt
2 cups buttermilk
3 large eggs
4 tablespoons canola oil
1 teaspoon vanilla extract
2/3 cup chopped bittersweet chocolate or mini chocolate chips
1 cup halved fresh raspberries
Confectioner's sugar, lightly sweetened whipped cream, or pure maple syrup for serving
Preheat a waffle iron and spray it with nonstick baking spray. In a large bowl, whisk together both flours, cocoa powder, brown sugar, baking powder, baking soda, espresso powder, and salt.
In a separate medium bowl, whisk together the buttermilk, eggs, oil, and vanilla until well combined. Add the wet ingredients to the dry ingredients, mixing until just incorporated. Stir in the chopped chocolate and the fresh raspberries.
Pour or spoon the batter into the center of each waffle mold, spreading it out a bit with the back of a spoon so that it is evenly distributed. Close the lid and cook until the waffle is browned and crispy (times will vary based on the model), and you can easily lift the waffle from the iron with a fork.
Serve hot topped with confectioner's sugar, warm maple syrup, or lightly sweetened whipped cream (or all three!)