Description
A recipe for making vegan waffles with raspberries and pecans.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened plant milk
- 1/3 cup melted vegan butter or oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries
- 1/4 cup chopped pecans
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the plant milk, melted vegan butter or oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are acceptable.
- Gently fold in the raspberries and chopped pecans.
- Pour the batter onto the hot waffle iron and cook according to your waffle iron’s instructions until golden brown and crisp.
- Serve immediately.
Notes
- For crispier waffles, you can let the batter rest for 5 minutes before cooking.
- Use maple syrup or powdered sugar for topping.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 7
- Cholesterol: 0
Keywords: raspberry, pecan, vegan, waffles, breakfast, dairy-free