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.
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.
Spray 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).
Because 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).
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. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!
- 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
- 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.
- 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).
- Because these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time.
- 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.
- Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!
