Description
Made with almond flour and toasted almonds, these vegan waffles are so flavorful and studded with apricot preserves. Serve with an apricot syrup for a perfectly beautiful breakfast.
Ingredients
Scale
For the Waffles:
- 2 cups Whole wheat Pastry Flour
- ½ cup almond flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp canola oil
- 2 tbsp Egg replacer whisked into 6 tbsp water (or use 2 large eggs)
- 2 cups Unsweetened Almond Milk
- ½ cup Apricot Preserves
- 1 tsp vanilla extract
- ¼ cup Sliced Almonds (lightly toasted (optional))
For the Apricot Syrup:
- ½ cup Bonne Maman Apricot Preserves
- 2 tbsp water
Instructions
Make the Waffles:
- Whisk flour, almond flour, baking powder and salt in a medium mixing bowl.
- In another bowl, combine oil, egg replacer mixture (or eggs), almond milk, apricot preserves and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients are combined. Stir in the sliced almonds, if using. Set aside for 10~15 minutes.
- Preheat the waffle maker and follow the manufacturer’s instructions to make waffles. I baked for 3½ minutes until golden and cooked through.
- Serve hot with some apricot syrup.
Make the Apricot Syrup:
- Combine apricot preserves with the water in a small saucepan. Cook for medium heat until the syrup gets to pouring consistency.
- Store in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast