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 10 minutes (tossing them at the half-way point), until slightly crispy and brown. Remove from oven and set aside to cool.
In the meantime, turn on the waffle iron to a medium-high setting, brush with a little coconut oil, and let it heat up.
Add the pureed banana, milk, maple syrup, vanilla extract, and lemon juice to a medium bowl and whisk them together well.
Whisk together the dry ingredients in a large bowl and then gently stir 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 (about 1/4 cup) 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.
RASPBERRY COMPOTE: 2 cups of frozen or fresh raspberries, 3/4 cup of organic pure cane sugar, 1/4 cup of water (+ 2 Tbsps), 1/2 tsp of vanilla extract, 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.
SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute with pure maple syrup or Agave as well.
OIL: Instead of coconut oil, you can also use vegetable oil, if preferred.