Need a brunch idea for this weekend? Or maybe, if you’re like me, breakfast for dinner is your thing! Regardless, these Pecan Waffles and Pecan Butter are a must try!!
These waffles are crisp on the outside and soft on the inside. They’re filled with chunks of pecans and notes of cinnamon, cloves and nutmeg. The pecan Butter is perfectly sweetened with maple syrup and vanilla and is filled with tiny pecan chunks. BEST. BREAKFAST. EVER!
I can’t wait to hear what you think! Drop a comment below rate the recipe and find me on Instagram and Facebook!
Pecan Waffles with Pecan Butter
These waffles are crisp on the outside and soft on the inside. They’re filled with chunks of pecans and notes of cinnamon, cloves and nutmeg. The Pecan Butter is perfectly sweetened with maple syrup and vanilla and is filled with tiny pecan chunks!!
Ingredients
Pecan Butter
- 1/4 cup raw pecan halves
- 1 cup vegan butter (I use Earth Balance)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- a pinch of salt
waffles
- 1 1/2 cups vegan butter milk *see notes
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp ground flax seed (flax meal)
- 1 tbsp maple syrup
- 1 1/4 cups gluten-free all purpose flour
- 3/4 cup almond flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup raw pecans halves chopped
Instructions
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To make pecan butter, start by chopping the pecans until they’re finely minced. Preheat the oven to 350 degrees F. Spread the minced pecans on a baking sheet and bake until golden brown, about 5-7 minutes. Make sure to check on them to avoid burning. Once they’re done, remove from the oven and set aside.
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In a food processor, process together the vegan butter, maple syrup, vanilla, cinnamon and salt until smooth. Transfer to a bowl and add the minced pecans and mix together. Store in refrigerator until ready for use.
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In a medium bowl, whisk together the buttermilk, coconut oil, vanilla extract, almond extract, ground flax seeds and syrup. Make sure to whisk vigorously for a couple minutes. Let mixture sit for at least 5 minutes. Letting the mixture sit allows it to thicken.
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In a large bowl, mix together all-purpose flour, almond flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
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Add wet ingredients to dry ingredients and mix well. Finally, add the chopped pecans and stir to combined.
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With a measuring cup or a ladle, scoop enough waffle mixture into your waffle maker to cover the bottom. Close waffle maker and follow the cooking instructions for you maker.
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Serve warm with pecan butter and maple syrup. Enjoy! Store leftovers in the freezer for up to a month.
Recipe Notes
Notes: For vegan buttermilk, pour 1 tbsp apple cider vinegar in a cup and fill to the top with almond milk. Pour 1/2 tbsp apple cider vinegar in a 1/2 cup and fill to the top with almond milk. Whisk both cups together and let sit for 5-10 minutes.
