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.
Add the molasses, applesauce, oil, sucanat, cinnamon, baking powder, salt, and cinnamon and whisk. Add almond milk and stir once more.
*Nutrition information is a rough estimate calculated without toppings.
*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.