• 300ml almond milk
• 1 tsp vanilla extract
• 225g plain flour
• 30g caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tbsp arrowroot powder mixed with 3 tbsps water
• 200g mixed fresh berries, such as raspberries and blueberries
• rapeseed oil spray
• Pinch of icing sugar - optional

• Combine the flour, sugar, baking powder and bicarbonate of soda in a mixing bowl. Add the arrowroot mixture and vanilla. Using a whisk, gradually pour in the milk, beating the mixture to a smooth, lump free batter.
• Preheat a waffle iron or non-stick frying pan; lightly spray the waffle plate or pan with the rapeseed oil. 
• If using a frying pan, place the cutter in the pan. Spoon 3-4tablespoons of mixture into the iron or cutter and cook for 2 minutes. Flip it over and cook on the other side for a further 2 minutes.
• Remove from the pan and keep warm. Repeat with the remaining mixture until you have four waffles.
• Serve hot topped with fresh berries and a dusting of icing sugar

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