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 oven to 400 degrees Fahrenheit.
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**
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.**
In the meantime, turn on the waffle iron, brush with a little canola oil, and let it heat up.
Add the pureed banana, coconut milk, vanilla extract, and lemon juice to a medium bowl and mix well using a spatula.
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.
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.**
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.**
Once done, sprinkle with powdered sugar, maple syrup, and raspberry compote, if desired. **SEE NOTES for Raspberry Compote Recipe**
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.