Vegan Gluten-Free Belgian Waffles with Pecans & Walnuts

Vegan Gluten-Free Belgian Waffles with Pecans & Walnuts

Breakfast 30 minutes Vegan Verified Gluten-Free

Crispy on the outside, fluffy on the inside, perfectly sweet and delicious! These plant-based Belgian waffles use whipped aquafaba for light, airy results. Topped with crunchy pecans and walnuts for extra texture and nutrition.

Ingredients

  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup oat flour (certified gluten-free)
  • 1/2 cup almond flour (finely ground)
  • 1 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1 tbsp baking powder
  • 3 tbsp organic cane sugar
  • 1 1/2 cups light coconut milk (canned, well shaken)
  • 1 tsp vanilla extract
  • 1/4 cup melted vegan butter
  • 1/3 cup aquafaba (chickpea brine from canned chickpeas)
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts

Nutrition

4 servings
580 calories
12g protein
72g carbs
28g fat
6g fiber

Instructions (click to mark complete)

Dry Ingredients

1

Combine dry ingredients (gluten-free flour blend, oat flour, almond flour, cornstarch, salt, baking powder, sugar) in a large bowl

Combine dry ingredients (gluten-free flour blend, oat flour, almond flour, cornstarch, salt, baking powder, sugar) in a large bowl. Whisk together and set aside.

Wet Ingredients

1

In a medium bowl, mix light coconut milk, vanilla extract, and melted vegan butter

In a medium bowl, mix light coconut milk, vanilla extract, and melted vegan butter. Set aside.

1½ cups 1 tsp ¼ cup

Aquafaba

1

In a clean bowl, whip aquafaba (chickpea brine) vigorously with a hand mixer or stand mixer until soft peaks form (2-)

In a clean bowl, whip aquafaba (chickpea brine) vigorously with a hand mixer or stand mixer until soft peaks form (2-). A foamy texture is acceptable.

⅓ cup

Combine

1

Add the wet mixture to the dry ingredients and whisk until just combined - do not overmix

Add the wet mixture to the dry ingredients and whisk until just combined - do not overmix.

2

Gently fold in the whipped aquafaba until incorporated

Gently fold in the whipped aquafaba until incorporated.

3

Fold in chopped pecans and chopped walnuts

Fold in chopped pecans and chopped walnuts.

¼ cup ¼ cup
4

Let the batter rest for while preheating your Belgian waffle iron

Let the batter rest for while preheating your Belgian waffle iron.

Cook

1

Preheat your Belgian waffle iron to medium-high heat

Preheat your Belgian waffle iron to medium-high heat. Lightly grease if needed.

2

Add approximately of batter to the waffle iron (adjust based on your iron size)

Add approximately of batter to the waffle iron (adjust based on your iron size).

1 cup
3

Cook for 5-until golden brown and crispy

Cook for 5-until golden brown and crispy. Do not open too early or waffles may stick.

4

Transfer finished waffles to a baking sheet and keep warm in a oven while cooking remaining batches

Transfer finished waffles to a baking sheet and keep warm in a oven while cooking remaining batches.

Serve

1

Serve immediately topped with additional chopped pecans and walnuts, fresh berries, a drizzle of maple syrup, and a dollop of coconut whipped cream if desired

Serve immediately topped with additional chopped pecans and walnuts, fresh berries, a drizzle of maple syrup, and a dollop of coconut whipped cream if desired.

2

Store leftovers refrigerated for 3 days or frozen for 1 month

Store leftovers refrigerated for 3 days or frozen for 1 month. Reheat in toaster or oven until crispy.

Original source: https://minimalistbaker.com/the-best-vegan-glut...

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