Maple Pecan Waffles with Peach Coulis
Quite possibly the best waffles I have ever tasted. Consider yourself warned.
- 2 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 tsp Cinnamon
- 3 Tbsp Sugar
- 1/2 C Butter Flavored Coconut Oil, melted
- 3 Large Eggs, separated
- 1/2 tsp Vanilla
- 1 C Non-Dairy Milk
- 1/4 C Maple Syrup
- 1 1/2 C Pecans, roughly chopped
Preheat your waffle iron.
In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
Divide egg yolks and whites into two bowls.
Whisk the egg yolks until smooth. Add in the coconut oil, vanilla, milk, and maple syrup. Whisk until well combined.
Whisk the egg whites until light and fluffy. You're not going for meringue, but they should definitely be increased in size and starting to become opaque.
Add the egg yolk mixture to the flour mixture. Fold together until combined, about 15 strokes. Gently fold in the egg whites.
Spray your heated waffle iron with non-stick spray. Sprinkle some pecans into each waffle mold. Close the lid and toast the pecans for 2 minutes. Pour the waffle batter over the toasted pecans and cook according to your waffle maker directions. Mine took about 5-7 minutes per batch.
Recipe makes 8 4 1/2 inch waffles.
- 2 Medium Peaches, diced
- 1/2 C Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla
Combine all ingredients in a small saucepan. Cook over medium heat for 15 minutes, stirring occassionally. Set aside while making the waffles.
Pour over waffles and serve immediately.
I also topped mine with more pecans and a dab of coconut whip cream for a little extra decadence!