Description
These vegan pear-ginger waffles strike the perfect balance of sweetness, spice, and wholesome goodness—without any oil or refined sugar. An ideal breakfast to brighten up a gloomy winter day!
Ingredients
Scale
- 1 3/4 cup (225 g) spelt flour (mix of whole grain and light)
- 2 tsp baking powder
- ¼ tsp salt
- 1 - 1 ½ tsp cinnamon
- 1/3 cup (85 g) apple and pear sauce, unsweetened
- 2 tsp vanilla extract
- 1/2 cup (60 g) date sugar (or coconut blossom sugar)
- 1/4 cup (60 g) almond butter
- 1 cup (250 ml) pear juice or water
- 3/4 cup (175 ml) plant-based milk
- 1 tbsp chopped fresh ginger (or 2 tsp ground ginger)
- 1 pear
- 1-2 tbsp chopped candied ginger (optional)
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, cinnamon, ginger powder* and salt.
- Prepare the wet ingredients: In a separate bowl, whisk together the pear juice, plant-based milk, apple-pear sauce, almond butter, and vanilla extract. Add this mixture to the dry ingredients and stir until smooth, being careful not to overmix to keep the waffles light and fluffy.
- Add the pear and candied ginger: Grate the pear (peeling it first if you prefer) and chop the candied ginger into small pieces. Gently fold both into the batter, avoiding excessive stirring.
- Bake the waffles: Preheat the waffle iron and lightly grease it with a small amount of vegetable fat or oil if needed. Pour the batter into the waffle iron in batches (about 1/3 - 1/2 cup each) and bake for 9-10 minutes (or according to your waffle iron’s instructions) until golden brown.
- Serve and enjoy: Serve the waffles warm, topped with fresh pear slices, a drizzle of maple syrup, a dollop of coconut yogurt, and chopped pecans.
Notes
* If you are using fresh ginger instead, add it to the wet ingredients.