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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
Keyword breakfast, classic, dairy-free, easy, fluffy, food, healthy, indulge, pecans, plant-based, raspberry, recipe, sweet, traditional, vegan, waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Waffles
Author Shanika | Orchids + Sweet Tea

Ingredients

WAFFLES:

  • 3 cups organic all-purpose flour
  • 2 Tbsps baking powder
  • 1/4 tsp baking soda
  • 1/4 cup organic brown sugar (See Notes!)
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp sea salt
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 Tbsp apple cider vinegar
  • 1 tsp 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

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 (1/2 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, 1/4 cup at a time.**
  • OIL: You can substitute the coconut oil with melted vegan butter or vegetable oil, if preferred.