Snappy Snaps Waffles
14 oz Stauffer’s® Snaps cookies apple pie flavored snaps, finely ground
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups vanilla flavored almond milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
1/2 tsp almond extract
Combine ground Stauffer’s Snaps, flour, sugar, baking powder, cinnamon and salt in a medium bowl, stirring with a whisk.
Combine almond milk, butter, and eggs, and extract stirring with a whisk. Add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray.
Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
Top waffles with freshly whipped cream, plump raspberries or any other fresh fruit on hand.