Raspberry Pecan Vegan Waffles

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, 2 tsps of cornstarch, and 1 Tbsp vegan butter.

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. Add 1 Tbsp of vegan butter and mix until the butter completely melts. Wallah!

Looking for another vegan breakfast recipe? Be sure to try these out:

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Raspberry Pecan Vegan Waffles

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.

Course: Breakfast, Brunch

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

Dry Ingredients:

• 1 1/2 cups organic all-purpose flour
• 1/2 cup organic whole wheat flour
• 2 tsps baking powder
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1 Tbsp pure cane suagr
• 1/4 cup raspberries, frozen or fresh
• 3/4 cup chopped pecans
• 1/2 tsp cinammon
• 1/2 tsp organic brown sugar (I used the Raw Sugar brand)

Wet Ingredients:

• 1 medium banana, pureed
• 2 Tbsps canola oil + 1 Tbsp for cooking
• 1 tsp vanilla extract
• 1 1/2 cups coconut milk (You can also use Almond milk)
• 1 Tbsp lemon juice

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.

2. In a medium bowl, toss together your chopped pecans, cinnamon, and organic brown sugar. NOTE: **You may add 1 Tbsp of melted vegan butter to this mixture if you'd prefer everything to stick together** 

3. Spread the pecans onto a baking sheet and roast for approximately 5 minutes before tossing the pecans a bit in the pan and roast for another 5 minutes or so, until slightly crispy and brown. Remove from oven and set aside. NOTE: **Be sure to keep a close eye on the pecans as they can burn easily.**

4. In the meantime, turn on the waffle iron, brush with a little canola oil, and let it heat up.

5. Add the pureed banana, coconut milk, vanilla extract, and lemon juice to a medium bowl and mix well using a spatula.

6. Whisk together the dry ingredients in a large bowl and then gently fold in the wet ingredients until batter becomes thick. Next, gently fold in the pecans and raspberries until well incorporated, but DO NOT OVER-MIX. 

7. Once your waffle iron is heated, pour your batter into each waffle iron cavity and spread it evenly. NOTE: **Be sure that you don't overfill your waffles iron. This avoids everything from running over once it begins to rise and cook.**

8. Cook each waffle according to your waffle iron's instructions. Repeat until all batter is used. NOTE: **They should be golden brown and slightly crisp on the outside.**

9. Once done, sprinkle with powdered sugar, maple syrup, and raspberry compote, if desired. **SEE NOTES for Raspberry Compote Recipe**

10. Bon Appetite!

FYI:

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, 2 tsps of cornstarch, and 1 Tbsp vegan butter.

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.

Add 1 Tbsp of vegan butter and mix until the butter completely melts. 

Serve over waffles and any leftovers can be stored for up to 6 months, if frozen.