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 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 off 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.
*Nutrition information is a rough estimate calculated with apples on top but not maple syrup.