These Raspberry Pecan Vegan Waffles are light, fluffy, easy to make, and full of crunchiness from the roasted pecans that are tucked away inside. A great balance of salt, sweet, and tartness. This recipe is the perfect weekend breakfast or brunch dish alongside a nice cup of coffee or tea.
This weekend was a busy one for me. Besides curating this recipe, I was able to create four others, which I am so excited to share with Ya’ll.
Plus, did you see the Oscars? Interestingly, it was a nice award ceremony and so many great movies were highlighted.
Besides the Oscars, I’ve been spending time with my little guy and really cultivating his love for counting.
I’ve had such proud Mama moments in the last few months and now that he’s fast approaching 3, I know that I will have a few bigger milestones to experience with him soon enough. Speaking of approaching 3, I need to start planning something for his big day in June!
He’s such a lover of Puppy Dog Pals and PJ Masks, so I might have to put together a nicely themed surprise for him. Haha.
Kid parties are so fun to plan. It’s definitely all about the details, fun activities, THE CAKE, and of course the gift reveal. Let the planning begin!
As for this recipe, I chose to do a mix of bold flavors and bold textures when it came to Sunday brunch.
In my house, Sundays are revered for church sermons, cooking, baking, and family time. This recipe fit nicely in our routine!
While one of my most loved recipes to date by my readers is my Fluffy Cinnamon Vegan Belgian Waffles, I do believe that this recipe will be a new favorite for many! It definitely is a favorite for me!
Back to these waffles—Ok, so as I’ve mentioned, there are toasted pecans and bits of raspberry tucked away in each bite. Yumm!
Can you imagine how good that is? Yes, it is as good as you think and even BETTER! Plus, they’re vegan, dairy-free, and uses mostly organic ingredients. Win, win!
The star of this recipe however, is the raspberry compote! This compote adds another level of burst in flavor for me.
Rest assured, if you’re not a huge lover of raspberries, you can always adjust the amount of sugar–adding more in this compote to ensure that it’s sweeter or you can omit the compote entirely and simply use maple syrup or another garnish, instead.
Raspberry Compote Recipe: 2 cups of frozen or fresh raspberries, 3/4 cup of pure cane sugar, 1/2 cup of water (+ 2 Tbsps), 1/2 tsp of vanilla extract, and 2 tsps of cornstarch.
In a saucepan over medium heat, add the raspberries, sugar, and water and stir until sugar has completely dissolved.
Increase heat to ensure that mixture begins to boil. Once it boils, reduce the heat again and add in the vanilla extract.
In a small bowl, combine the cornstarch and warm water and stir together until it looks “creamy”. Pour the cornstarch mixture into your raspberry mixture and stir until sauce begins to thicken.
Cook for about 3 minutes, stirring frequently and then remove from heat.
If you choose to make these Raspberry Pecan Vegan Waffles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Raspberry Pecan Vegan Waffles.