Tag Archives: Sweetleaf Sugarleaf

SRC – Apple Cinnamon Waffles

This summer is flying by and that is made all the more clear to me by the fact that it is again time for another Secret Recipe Club post.  This month I was assigned Amber’s blog, Bluebonnets and Brownies.  Amber is a true Texan married to a Brit with a shared love of breakfast tacos (who doesn’t love breakfast tacos???).

I had a lot of fun rummaging through her blog and bookmarked more than a few recipes to try.  I ultimately narrowed it down to her Cucumber Tomato Salad, Borracho Beans (which I am DEFINITELY going to make), Oktoberfest BBQ Sauce, and Apple Cinnamon Waffles.  My son and I decided to go with the Apple Cinnamon Waffles and began the process of making them vegan, gluten-free, and oil-free.

The results were fantastic.  Apple-cinnamony goodness.

Apple Cinnamon Waffles

INGREDIENTS – Makes 3 to 4 large waffles

3/4 cup all-purpose flour*
1/4 cup cornstarch*
1/2 teaspoon baking powder*
1/4 teaspoon baking soda* (Used a total of 1 cup Bisquick Gluten Free Pancake & Baking Mix in lieu of * ingredients)
1/2 teaspoon ground cinnamon (Used 1 tsp…we really like cinnamon!)

1/2 cup organic skim milk (Used 1 cup almond milk…we needed to use more liquid since working with gluten-free flours)
1 6 oz cup of Apple Cinnamon Chobani Greek Yogurt (Used Almond Dream Plain Yogurt…it is THICK)
1/3 cup vegetable oil (Used a snack size container of applesauce)
1 egg (Used the equivalent of 1 Energ Egg Replacer egg)
2 Tablespoons granulated sugar (Used 1 heaping tsp Sweetleaf Sugarleaf)
1 teaspoon vanilla extract

1/2 apple, peeled & finely diced (we decided to add this to the recipe)

DIRECTIONS

  • In a large bowl, combine pancake mix and cinnamon. Whisk together to combine and aerate.
  • Add the almond milk, yogurt, applesauce, Energ Egg, Sweetleaf Sugarleaf, and vanilla extract directly to the flour mixture. Mix again with the whisk until all the ingredients are thoroughly mixed and incorporated, and you have a smooth batter.
  • Cover the bowl with plastic wrap for 30 minutes to overnight.  We prepped the batter at night and put it in the refrigerator until morning.
  • When ready to cook, heat your waffle iron. Allowing it to go through its heat cycle a couple of times will ensure crisp waffles.
  • Fold the finely diced apple into the batter.
  • Cook the waffles according to your waffle iron’s instructions.

For a printable version of this recipe click here.



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Filed under Breakfast, Gluten Free, Kid Friendly, Recipes, Secret Recipe Club, Vegan, Vegetarian