Raspberry Syrup: In a small saucepan over medium heat, combine the berries and water. Bring to a boil, then reduce the heat and simmer 5 minutes. Mash berries with a wooden spoon. Stir in the sweetener until well combined. Sprinkle the surface with xanthan gum and whisk briskly to combine. Set aside.
Blender Pancakes: In a blender or food processor, combine the eggs, almond milk, peanut butter, and sweetener. Blend until smooth. Add the almond flour, baking powder, vanilla extract, and salt, and blend again until smooth. Pour about ¼ cup of the batter into each section of the waffle iron. Spread the batter to the edges and close the lid. Cook until golden brown on both sides. Remove the waffles and repeat with remaining batter. Serve with your favorite low carb syrup or with the Raspberry Syrup.