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Almond Waffles and Apricot Preserves

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  • Author: Pavani Hideout
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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.



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


Make the Waffles:

  1. Whisk flour, almond flour, baking powder and salt in a medium mixing bowl.
  2. In another bowl, combine oil, egg replacer mixture (or eggs), almond milk, apricot preserves and vanilla extract.
  3. 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.
  4. Preheat the waffle maker and follow the manufacturer’s instructions to make waffles. I baked for 3½ minutes until golden and cooked through.
  5. Serve hot with some apricot syrup.

Make the Apricot Syrup:

  1. Combine apricot preserves with the water in a small saucepan. Cook for medium heat until the syrup gets to pouring consistency.
  2. Store in an airtight container in the fridge for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
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