The recipe I was planning to make for this post was stuffed french toast. But sometimes, you don’t feel like french toast. You feel like a hearty, grainy, not-too-sweet waffle.
So, that’s what I did. The result? Hearty, whole grain vegan waffles that just happen to pair perfectly with roasted stone fruit. Oooh yeah.
The batter is simple and can be modified according to what you have. For sweetener I went the natural route: sucanat – natural cane sugar – and molasses.
I loved how the sucanat had a caramel-like flavor, plus it’s healthier than standard table sugar when it comes to blood sugar spikes. And the molasses had me screaming for fall to arrive right this second. Molasses and fall go together like Bonnie and Clyde. I checked.
These waffles may not be super crispy, but they are super tasty.
Tons of whole grains make them healthy and provide some crunchy texture, and the sucanat and molasses keep them from being overly-sweet. And once you put a juicy, roasted, caramelized nectarine or peach on top, BAM, flavor explosion in the mouth. Don’t look at me – you have been warned.
These gems make a perfect special morning meal for lazy weekends. Open up your windows, stream your favorite music, get flour all over your the kitchen floor and make these waffles. Is there anything better than that?
I topped mine with a little almond butter, a roasted nectarine and a drizzle of maple syrup. So, stinkin’, good. The lone remaining waffle in my freezer is currently calling my name. Definitely making these again this fall, and you know what? You should, too.
Vegan Whole Grain Waffles with Roasted Stone Fruit
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 Tbsp molasses
- 1/4 cup unsweetened applesauce (or sub a little extra almond milk)
- 1 Tbsp avocado or coconut oil
- 1/2 Tbsp baking powder
- 1 pinch sea salt
- 3 Tbsp sucanat (or sub brown sugar)
- 1/2 tsp cinnamon
- 3/4 cup unsweetened almond milk
- 1 cup whole wheat pastry flour (or sub a gluten free blend at your discretion)
- 1/4 cup almond meal or oat flour
- Optional for topping: stone fruit of choice, almond butter, maple syrup
Instructions
- If roasting stone fruit, preheat oven to 375 degrees F (190 C) and slice fruit into thin wedges. Place on a baking sheet with 1 tsp of coconut or olive oil and toss with a touch of turbinado or granulated sugar (optional). Roast for 15-20 minutes or until soft and juicy. Cover with foil until serving. Set aside.
- For the waffles: In a large bowl, prepare flax egg by combining flaxseed meal and water and letting it rest for 5 minutes to achieve an "eggy" texture.
- Add the molasses, applesauce, oil, sucanat, cinnamon, baking powder, salt, and cinnamon and whisk. Add almond milk and stir once more.
- Next add flour and almond meal and whisk gently until just combined. Let batter rest while preheating your waffle iron, preferably to a high “crispy” setting.
- 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 and cook according to manufacturer’s instructions.
- Once done, place on a cooling rack briefly to let steam roll off and crisp up a bit. Then transfer to serving plates in a 200-degree F (93 C) oven. Serve warm with almond butter, roasted stone fruit and maple syrup, or whatever toppings you desire.
Notes
*Recipe (as originally written) yields 3 large waffles (plenty for 2 people) – double or triple for more as these make great freezer waffles to toast up in the mornings for a quick breakfast.
Nutrition (1 of 3 servings)
More Waffles! ->
Vegan Gluten Free Lemon Blueberry Waffles
Vegan Gluten Free Oatmeal Waffles
Vegan Gingerbread Waffles
Chocolate Chip Banana Bread Waffles
Lee says
I was craving waffles this morning and whipped up these waffles. Made as directed except omitting stone fruit. So good and the molasses is the secret flavor booster! Thank you for a healthy no-oil vegan recipe! I will freeze some for a healthy snack I can pop in the toaster! Quick question- why put baking powder with wet ingredients vs the dry flour mix?
Yay! Thanks for the great review, Lee. The baking powder tends to mix in and activate better with liquid ingredients!
Lex says
Thank you so much for this recipe! I subbed out the brown sugar for additional maple syrup and added chopped pecans to make them Maple Pecan Whole Grain Waffles and they were delicious! I also subbed chia egg for flax egg. I filled the waffle maker up so they would be big since it was just two of us and this was the perfect amount (2 instead of 3 waffles). They were fluffy, crispy and heallthily delicious.
Woohoo! Thanks so much for the lovely review and for sharing your experience, Lex!
Jess says
Delicious! Made this to use up the delicious summer fruit I have, and it’s so tasty. Only sub was I did 1/2c whole wheat and 1/2 cup AP flour as I didn’t have whole wheat pastry flour on hand. Still turned out light and fluffy and crispy on outside. Yum!
Amazing! Thank you for sharing, Jess! xo
Robert says
These are so awesome and delicious! I used 1/2 tbsp sorghum syrup instead of the molasses, which was fabulous. I also reduced the brown sugar down to 1 tbsp. It worked brilliantly and made a really hearty and delish breakfast. Thank you!
We’re so glad you enjoyed them! Thanks so much for sharing!
Meredith says
These were amazing, I used brown sugar only and 1/2 cup homemade white cake flour with 1/2 cup whole wheat, instead of the whole wheat pastry flour.
Purely a suggestion, but it would be nice to know why certain ingredients are used. I like learning when I cook and would be interested to know why two different types of flours were used, for example. Or why whole wheat pastry flour is used instead of whole wheat, since that’s not a staple ingredient for most.
Hi Meredith, we’re so glad you enjoyed them! Thanks for the feedback. In this recipe, we chose whole wheat pastry flour because it produces a lighter, softer waffle. Hope that helps!
Darci says
These were delicious but stuck to my waffle maker something fierce. I think my mistake was using fractionated coconut oil.
Hmm! That could be the issue. Let us know how it goes if you try with regular coconut oil.
Céline says
Made these today.
Doubled the recipe ☺️ I was quiet hungry after a walk in the winter forest.
I always make all of the waffles at once and put them in die oven on a wire rack. (Temp. 100 degrees Celsius on convention) that makes the waffles super crispy and everybody can eat together.
Next time I will cut back on the sucant because they where too sweet for me. I had to add a little bit more of almond milk ca. 1/4 cup but I think it’s because I grind the flour fresh.
Overall a fabulous recipe that comes together quickly and makes one satisfied. ?
Thank you for sharing.
NJ says
Made these this morning!! yummy! Doubled the recipe. Used it as written, including the baking powder doubled and specifically using the OAT FLOUR instead of the almond flour (I ground the rolled oats we had in a coffee grinder that we only use for spices and flaxseed and small amounts of oats etc..). We did not have applesauce in the house. I “made it” quickly by taking 2 medium sized rome apples and blending them without water in our magic bullet. there were a few tiny chunks of soft apples left but it worked great. (I have done the same thing without water in our Blendtec high speed blender with 3 or more apples and it is smoother).We have a Farberware double flip waffle maker from Wal Mart (very inexpensive) and we quickly had breakfast out. Doubling the recipe and using the cup that came with the waffle iron, it made 6 waffles that when poured reached to 3/4 of the edges of the waffle maker. We eat a big breakfast so I had 2 my hubby had 3 and little one- 15 months could do one. Delicious and sweet enough plain. but of course we added fresh fruit. *Trying to figure out if the consistency would be fine if I used maple syrup instead of sucanat the next time and if it would be a one to 1 substitute*. Thank you for a fabulous recipe!! I would have posted a pic if I could.
Jacqueline says
I mixed up the batter for these one morning and then sadly realized my husband had thrown away our waffle maker when we moved – he had planned on replacing it but forgot. I just couldn’t let this batter go to waste so I heated my griddle and made thin heart pancakes and they were seriously the best pancakes I’ve made or eaten!!!! My husband and our 14 month old daughter concurred!!! These will be the first waffles made on my new waffle maker!!!!
Jemah says
Love this recipe! I use soy milk instead of almond milk, honey instead of molasses, take out the baking powder (simply because I don’t have any and keep forgetting to buy some) and quick oats instead of almond meal. They come out crisp and crunchy!
Love it! Thanks for sharing, Jemah :D
Bobbi says
AWESOME!!!!!
Ash-foodfashionparty says
You cannot imagine how much we eat waffles. It’s almost everyday and love that you’ve made it whole grain and vegan…I just made my ricotta and posted it..I will try your version next.
Ellen says
Wwwwwoooooo-eeee! These look good. And they sound delightfully gingerbread-esque:)
Susan Pantle says
Looks beautiful!! I am always a little happy when I see some peanut butter on your foods – love my peanut butter!
Kelli H (Made in Sonoma) says
Molasses = crazy delicious in waffles. Reminds me of your gingerbread waffles but still summery.
Katrina @ Warm Vanilla Sugar says
I love a simple breakfast like this! Delicious!
Tieghan says
I love the molasses flavor in these! People do not use molasses too often and I love it! Plus, those roasted stone fruit look awesome! Perfect weekend breakfast!
Sarah says
My waffle maker is in the mail. You’re killing me.