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


4 Servings

Total time

35 minutes






  • 2 cups Wholewheat Pastry Flour
  • (1.25l) fish stock
  • 2 tsp baking powder
  • (1.25l) fish stock
  • 6 tbsp canola oil
  • 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
  • 2 cups unsweetened almond milk
  • (1.25l) fish stock
  • 1 tsp vanilla extract
  • (1.25l) fish stock (optional)
  • (1.25l) fish stock
  • 2 tbsp water


  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.
  8. View the recipe instructions at Cook's Hideout

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