Gluten Free Maple Pecan Waffles
These dangerously delicious gluten free pecan waffles are loaded with crunchy toasted nuts and the sweetness of maple syrup.
Servings: 8 waffles
Calories: 399 kcal
Ingredients
For the waffles
- 2 Cup (296 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 Tablespoon (38 g) Sugar
- 1 Tablespoon (13 g) Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- 3 (168 g) Eggs
- 1 Cup (227 g) Non Dairy Milk
- ½ Cup (113 g) Vegan Butter melted & cooled
- ¼ Cup (72 g) Maple Syrup
- ½ teaspoon Vanilla
- 1 ½ Cup (168 g) Pecans roughly chopped
Instructions
- In a large bowl, combine gluten free flour, baking powder, salt, cinnamon and sugar. Whisk together and set aside.2 Cup (296 g) Gluten Free 1-to-1 Flour Blend, 3 Tablespoon (38 g) Sugar, 1 Tablespoon (13 g) Baking Powder, ¾ teaspoon Salt, ½ teaspoon Cinnamon
- Divide egg yolks and whites into two bowls.3 (168 g) Eggs
- Whisk the egg yolks until smooth. Add in the milk, melted butter, maple syrup and vanilla. Whisk until well combined.1 Cup (227 g) Non Dairy Milk, ½ Cup (113 g) Vegan Butter, ¼ Cup (72 g) Maple Syrup, ½ teaspoon Vanilla
- Whisk the egg whites until they form stiff peaks.
- Add the egg yolk mixture to the flour mixture. Fold together until combined, about 15 strokes. Gently fold in the egg whites.
- Sprinkle about 3 Tablespoons chopped pecans into each waffle mold. If you have a large round waffle maker, you will need to add more. Close the lid and toast the pecans for 2 minutes. Pour the waffle batter over the toasted pecans and cook according to your waffle maker directions. Mine took about 5-7 minutes per batch.1 ½ Cup (168 g) Pecans
Notes
STORAGE: Wrap leftover waffles individually with paper towels. Place the wrapped waffles in an airtight container and store in the refrigerator for up to 4 days.