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Lemon-Pecan Waffles

July 20, 2014 by Epicurean Vegan

Lemon-Pecan Waffles -- Epicurean VeganThese are some hearty, no-joke waffles. You could certainly add a bit more milk to thin out the batter a little more to make a lighter, crispier waffle, but we enjoyed the muffin-like texture of the thicker ones. Either way, you won’t be disappointed with this lemony, nutty breakfast/brunch mainstay.

INGREDIENTS:
3-1/2 C flour
2/3 C ground pecans (about 1-1/4 C whole pecans)
1 Tbs baking powder
1 tsp salt
4 C unsweetened almond milk (plain or vanilla)
1/4 C vegan margarine, melted
3 Tbs lemon juice
Zest from one large lemon
1 C pecans, chopped and toasted
Cooking spray
Vegan margarine
Maple syrup

DIRECTIONS:
Preheat oven to about 200 degrees and preheat waffle maker according to its instructions. In a large bowl, whisk together the flour, pecans, baking powder and salt. In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest. Add  the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.

Lemon-Pecan Waffles -- Epicurean VeganSpray the waffle irons with cooking spray and place about a 3/4 to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).
Lemon-Pecan Waffles -- Epicurean VeganBecause these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time. (And I could have used a bit more batter).
Lemon-Pecan Waffles -- Epicurean VeganPlace the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you’ll definitely get a few more. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!

Lemon-Pecan Waffles
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
These are some hearty, no-joke waffles. You could certainly add a bit more milk to thin out the batter a little more to make a lighter, crispier waffle, but we enjoyed the muffin-like texture of the thicker ones. Either way, you won't be disappointed with this lemony, nutty breakfast/brunch mainstay.
Author: Epicurean Vegan
Recipe type: Breakfast/Brunch
Serves: 4
Ingredients
  • 3-1/2 C flour
  • ⅔ C ground pecans (about 1-1/4 C whole pecans)
  • 1 Tbs baking powder
  • 1 tsp salt
  • 4 C unsweetened almond milk (plain or vanilla)
  • ¼ C vegan margarine, melted
  • 3 Tbs lemon juice
  • Zest from one large lemon
  • 1 C pecans, chopped and toasted
  • Cooking spray
  • Vegan margarine
  • Maple syrup
Directions
  1. Preheat oven to about 200 degrees and preheat waffle maker according to its instructions.
  2. In a large bowl, whisk together the flour, pecans, baking powder and salt.
  3. In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest.
  4. Add the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.
  5. Spray the waffle irons with cooking spray and place about a ¾ to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).
  6. Because these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time.
  7. Place the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you'll definitely get a few more.
  8. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!
3.4.3177

 

 

Filed Under: Breakfasts Tagged With: brunch, fast and easy, Hearty, lemon, lemon-pecan, lemon-pecan waffles, pecan, syrup, vegan brunch, waffles

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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