Most mornings, we tend to eat a healthy breakfast — smoothies, eggs, oatmeal. But every once in a while, it’s so delightful to indulge in a dessert-style breakfast!
Maybe something like Maple-Pecan Waffles — where the waffles are soft inside with a buttery-crisp exterior and the maple-pecan syrup drizzles from each layer with additional pecans on top for delicious texture.
Sounds good to me!
Waffles
*recipe slightly adapted from the Joy of Cooking Cookbook
*I prefer to use all organic ingredients
In a large bowl, whisk together:
1 3/4 cups flour
1 Tablespoon baking powder
3 Tablespoons raw sugar
1/2 teaspoon salt
In a separate large bowl, whisk together:
3 eggs, beaten
1/2 cup butter, melted
1 1/3 cups almond or vanilla almond milk
-Gently combine the dry ingredients into the wet ingredients, and mix gently. Batter will have a slightly pebbled look.
-Cook in a pre-heated waffle iron according to your waffle maker’s instructions. My Belgian Waffle machine makes approximately six waffles.
Maple-Pecan Syrup
*I prefer to use all organic ingredients
In a small saucepan, combine:
2/3 cup coconut sugar
1/3 cup raw sugar
1/3 cup pecans, chopped
1/3 cup pure maple syrup
2/3 cup warm water
2 Tablespoons cornstarch
-On medium heat, bring mixture to a boil while stirring constantly.
-Once mixture reaches a boil, lower temperature and cook for 6-8 minutes, stirring occasionally. Mixture will start to thicken slightly.
-Remove from heat and allow to cool for 10-15 minutes. The longer the syrup cools, the more it will thicken.
-Drizzle syrup in between waffle layers and over the top. Sprinkle with additional chopped pecans, if desired.
Enjoy!