Vegan Whole-Grain Waffles with Roasted Stone Fruit

2 minutes, 4 seconds Read

This recipe was going to be stuffed French toast. Sometimes, however, you don’t want French toast. You’re craving a waffle that is hearty and not too sweet.

That’s what I decided to do. What was the result? The result? Oooh yes.

The sucanat was delicious and had a similar flavor to caramel. It’s also healthier for blood sugar spikes than regular table sugar. The molasses made me want to fall and come right now. Fall and molasses go together like Bonnie & Clyde. I checked.

The whole grains give them a healthy, crunchy texture. And the molasses and sucanat keep them from becoming too sweet. Once you add a caramelized, roasted nectarine or peach, the flavor explodes in your mouth. You have been warned not to look at me.

These are the perfect breakfasts for lazy weekends. Make these waffles while you open your windows, play your favorite music, and get flour on your kitchen floor. Is there anything more delicious than this?


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 tablespoons of water to make flax eggs.
  • Molasses 1 Tbsp
  • 1/4 cup applesauce unsweetened (or add a little almond milk).
  • 1 Tbsp avocado or coconut oil
  • Baking powder, 1/2 tbsp
  • Sea salt, one pinch
  • 3 Tbsp brown sugar (or sucanat)
  • Half a teaspoon cinnamon
  • Unsweetened almond milk 3/4 cup
  • 1 cup whole wheat flour for pastry (or substitute a blend if you prefer)
  • 1/4 cup almond flour or oatmeal
  • Top with almond butter, maple, or any stone fruit you like.


  • Preheat oven to 375°F (190°C) before slicing fruit into thin wedges. Place the fruit on a baking tray with 1 tsp coconut oil or olive and sprinkle with a little turbinado sugar or granulated. Roast for 15-20 mins or until soft and juicy. Cover foil until serving. Set aside.
  • To make waffles, combine flaxseed and water in a large bowl and let it rest for five minutes. This will give the waffles an “eggy texture.”
  • Add the sucanat, molasses, and baking powder. Add almond milk and mix again.
  • Add flour and almond meal and whisk until combined. While preheating the waffle iron to its highest “crispy,” let the batter rest.
  • After preheating, generously spray the waffle iron in non-stick cooking oil and pour about 1/2 cup of batter into the center. Cook according to the manufacturer’s instructions.
  • Place on a cooling rack to allow steam to escape and crisp a little. Transfer to serving plates and bake at 200 degrees F (93 C). Serve warm with maple syrup or almond butter and roasted stone fruits.

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