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Raspberry Pecan Vegan Waffles
5 from 1 vote
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.
Preheat your waffle maker to desired setting–medium-high heat worked for me!
In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, allspice, and sea salt. Create a well in the middle.
Add the milk-ACV mixture, coconut oil, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Fold in fresh raspberries and pecans.
Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (fresh raspberries and toasted pecans), and drizzle with maple syrup, if desired.
Tips & Tricks
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
OIL: You can substitute the coconut oil with melted vegan butter or vegetable oil, if preferred.
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Those waffles look so good. I love vegan recipes.. my son is allergic to dairy so I am always looking for vegan alternatives.
Thanks so much, Nayantara! I try to eliminate as much dairy as I can also, so vegan recipes are great! Be sure to subscribe so that you can be alerted of any new vegan recipes that become live!
Omg! About to pin this recipe for later. It sounds and looks delicious! My daughter would even approve 🙂
Thanks so much Clair! Yes, my little guy loves this too! I do hope that you enjoy! 🙂
This looks so good! That raspberry topping mixed with the nuts screams YUMMM!!!
Thanks so much, Kat! The raspberry and nuts do work well together! Very good!
My daughter loves waffles so I am most definitely going to trying these out on her and me. Yummy!
My little guy loves waffles as well. These are definitely a crowd pleaser and is so easy!
My mouth is watering looking at that raspberry topping! These look amazing!
Thanks so much! Yes, the raspberry compote is awesome!