Raspberry Pecan Vegan Waffles

5 from 2 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Keyword: breakfast, classic, dairy-free, easy, fluffy, food, healthy, indulge, pecans, plant-based, raspberry, recipe, sweet, traditional, vegan, waffles

Servings: Waffles

Calories: 446kcal

Author: Shanika

Ingredients

WAFFLES:

3 cups organic all-purpose flour
2 Tbsps baking powder
¼ teaspoon baking soda
¼ cup organic brown sugar (See Notes!)
1 tablespoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon sea salt
2 cups Almond milk (You can use your fave plant-based milk!)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 Tbsps coconut oil, melted (See Notes!)
1 cup chopped pecans, toasted (See Notes!)
1 cup fresh raspberries

TOPPINGS:

Fresh raspberries
Toasted chopped pecans

US Customary - Metric

Instructions

FOR THE WAFFLES:

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.
Bon Appetit!

Notes

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.

Nutrition