Lemon-Pecan Waffles

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
 
Prep time
Cook time
Total time
 
Author:
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!

 

 

Waffles with Blueberry Sauce

Waffles with Blueberry Sauce -- Epicurean VeganThe other night I made Field Roast with Blueberry Sauce and had some leftover sauce. That called for morning waffles. This is a healthy, hearty waffle that will stick to the ribs. I highly recommend doubling the recipe if feeding more than 2 people–as it is, it only makes about 4-6 small waffles. It’s a simple recipe where everything just goes in the blender and you’re ready to go!

INGREDIENTS:
2 C water
2 Tbs sugar
1 C quick-cooking oats
1/4 C cornmeal
4 Tbs ground flax seed
1/4 C cashews
2 Tbs cornstarch
3/4 tsp salt
1 tsp cinnamon
Sauce:
2 Tbs sugar
2 Tbs rice vinegar
2 Tbs white wine
2/3 C blueberry juice
1-2/3 C vegetable broth
3/4 C fresh blueberries
2 Tbs cornstarch

DIRECTIONS:
For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you’re using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!

Waffles with Blueberry Sauce -- Epicurean Vegan

Recipe source: The Joy of Vegan Baking