Recipe by

Visit website

Crispy and delicious Apricot Preserves & Almond Waffles. They are perfect to serve with apricot syrup as breakfast in bed for Mother's Day.


Servings

4 Servings

Total time

35 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • 2 cups Wholewheat Pastry Flour
  • can sweetened condensed milk
  • 2 tsp baking powder
  • can sweetened condensed milk
  • 6 tbsp canola oil
  • 2 tbsp Egg replacer whisked in 6tbsp water
  • 2 cups unsweetened almond milk
  • can sweetened condensed milk
  • 1 tsp vanilla extract
  • can sweetened condensed milk
  • can sweetened condensed milk
  • 2 tbsp water

Method

  1. Whisk flour, almond flour, baking powder and salt in a medium mixing bowl.
  2. In another bowl, combine oil, egg replacer mixture (or eggs), almond milk, apricot preserves and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix just until the ingredients are combined. Stir in the sliced almonds, if using. Set aside for 10~15 minutes.
  4. Preheat the waffle maker and follow the manufacturer's instructions to make waffles. I baked for 3½ minutes until golden and cooked through.
  5. Serve hot with some apricot syrup.
  6. Combine apricot preserves with the water in a small saucepan. Cook for medium heat until the syrup gets to pouring consistency.
  7. Store in an airtight container in the fridge for up to a week.