Hi everyone! It’s Bailey again from Basics with Bails! I’m back with the easiest vegan Fall recipe you’ll probably ever get your hands on. And no, it doesn’t involve pumpkin (crazy, I know!!). Instead I chose another fall flavour and created some Spiced Apple Cinnamon Waffles!!
I remember as I kid I ate A LOT of Eggo waffles. I loved the Buttermilk flavour, but Apple Cinnamon was a close runner up! I was inspired to try and recreate a vegan version, that was a little more fluffy, and a lot more nutritious! These babies are crispy on the outside and fluffy on the inside! I’d say I had some major success!
The main reason I love these waffles so much is the fact that they’re SO easy! Two bowls, a spoon, and a waffle maker are all you need.
When it comes to making waffles, whether it’s for breakfast, or breakfast for dinner, I don’t want to be slaving in the kitchen for hours. I’ve made recipes before where you have to separate the eggs, then take out the hand mixer so you can whip up the egg whites, THEN fold the egg whites into the batter (while watching YouTube videos on how to do it the perfect way, because it’s pretty easy to mess up). Let’s be real, ain’t nobody got time for that, nor does anyone want to make time. This waffle is just as good if not BETTER, and about a quarter of the amount of work.
Bailey’s Notes for the Perfect Waffle
- Be sure to preheat your waffle iron before starting to mix up the batter.
- Do not lift up the waffle iron before the timer or light goes off indicating they’re fully cooked. This will allow the waffles to fully cook inside while getting the outside crispy.
- Don’t stack the waffles as you would pancakes when taking them out of the waffle iron.
- To prevent them from getting soggy, place them on a wire baking rack in a single layer.
- These actually keep quite well in the fridge and freezer. Toss into the toaster and breakfast is served!
How to Freeze Homemade Waffles
Let’s be real, we’re all busy, and sometimes (most times) we’re running late and only have time for a burnt toast while we’re running out the door for work. Breakfast hack –
try to keep your freezer stocked with a batch of these for emergencies! Waffle emergencies, of course.
Freezing the Waffles
Put waffles on a cookie sheet and freeze them in a single layer until hardened (so they don’t stick together), then slip them into an air-tight reusable bag (or stasher bag).
Reheating the Waffles
Take them out of the freezer and pop them into the toaster, in 1/4 sections, or into a toaster oven.
- 1 cup all-purpose flour
- 1 cup soy milk
- 1/2 cup applesauce
- 1 tbsp. olive oil
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- 2 tbsp. vegan butter
- 2 tbsp. brown sugar or golden Lakanto sweetener (if you prefer sugar free)
- Cinnamon (sprinkle amount of your liking)
- 1 Apple, thinly sliced
- 10 pecans, chopped
- Preheat your waffle iron.
- In a skillet, melt butter over low heat. Add brown sugar, cinnamon, sliced apple, pecans, and cook until apples are soft.
- In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl combine the soy milk, applesauce, olive oil and vanilla. Stir until combined. Do not over mix, (some lumps are okay, doesn't need to be smooth.)
- Spray waffle iron with non-stick spray, and add approximately 1/2 cup of batter (amount will vary based on the size of your waffle maker) into hot waffle iron and cook until golden and crispy.
- Top waffles with the spiced apple topping, vegan yogurt, hemp hearts, syrup, or whatever your heart desires!