If you love warm, baked cinnamon apples and maple syrup-doused waffles, this is the recipe for you. If you don’t like these things, in the words of Uncle Rico, you can leave.
Joking aside, these waffles are some of my faves. Warm, cinnamon-brown sugar apples mixed into a whole grain-oat waffle batter – it’s practically perfection. The good news? They’re super easy to make.
This is a 1-bowl recipe, which means fewer dishes! I love that. Plus, it comes together in about 30 minutes. It doesn’t get much better than that for some seriously sophisticated waffles.
The primary ingredients you’ll need for this recipe are:
Whole Wheat Flour
Applesauce or Pumpkin Puree
and Maple Syrup
A few other pantry staples and you’re in business.
These waffles are so delicious I ate two right away! John can attest.
I love that they’re tender on the inside, yet a little crisp on the edges,
studded with warm cinnamon apples in every bite,
and perfect under a drizzle of maple syrup.
These are simple enough to make during the week before getting off to work and school, yet special enough to serve up for breakfast or brunch on a lazy Sunday morning. Versatile, simple and so delicious when frozen and re-heated in the toaster. That’s my kind of waffle. Enjoy!
- For the Apples
- 3 apples (2 tart, 1 sweet) peeled and cubed
- 1 Tbsp vegan butter or olive oil
- 1-2 Tbsp brown sugar (optional)
- 1/4 tsp cinnamon
- For the Waffles
- 1 flax egg
- 1 Tbsp vegan butter, melted (or sub canola, grapeseed or coconut oil)
- scant 1 cup unsweetened almond milk
- 1 Tbsp maple syrup or agave (or honey if not vegan)
- 1/4 cup unsweetened applesauce or pumpkin puree
- 1/4 cup brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 Tbsp baking powder
- 1 cup whole wheat pastry flour
- 1/4 cup oats
- Start by sautéing your apples. Heat a large skillet over medium heat. Once hot add butter, then apples and stir. After a few minutes add in brown sugar and cinnamon. Cover to let steam and soften, stirring frequently. Once softened (about 4-5 minutes) remove lid to let caramelize a bit more. Remove from heat.
- Next, prepare your waffles. Start by preparing flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
- Add maple syrup, applesauce, melted butter or oil, brown sugar and whisk. Add almond milk and stir once more.
- Add flour, baking powder, salt and cinnamon to a sifter and sift over wet ingredients. Stir until just combined. Gently fold in oats, then half of the apples. If batter appears too thick, add a little almond milk. Let batter rest for 5 minutes before while preheating waffle iron.
- Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron, press down to spread the batter, and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
- Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, and the leftover apples. Store in an airtight container in the freezer and warm in the toaster or oven.