Fresh Cranberry Waffles/Pancakes with an Apple Cranberry Maple Compote
Servings: 8 People
Calories: 95kcal
95 KCals No need to use dried fruit with all the sugar and shelf stabilization additives. Fresh cranberries, diced apples and real maple syrup with gluten free flours make this incredibly healthy and a full of harvest flavors.
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Equipment
- Waffle Iron
Ingredients
- 1 ¼ cups 105 g of oats ground into a flour (or oat flour)
- 1 ¼ cups 185g of gluten free flour mix
- ¼ cup 25g almond flour optional
- ½ teaspoon 2g baking soda
- 1 ½ teaspoons 7g baking powder
- ¾ teaspoon 5g sea salt
- 2 teaspoons orange zest
- 1 ½ cups 360ml almond milk or any nut milk
- 2 teaspoons 10ml apple cider vinegar
- 1 tablespoon 15ml orange juice
- ½ teaspoon 2.5ml vanilla extract
- 2 tablespoons 30ml maple syrup
- 1 cup 50g fresh or frozen cranberries each sliced in half
- 1 tablespoon egg replacer + 2 tablespoons water combined
Cranberry Maple Compote
- ½ cup 25g fresh or frozen cranberries
- 2 cups diced apple
- 2 teaspoons orange zest
- ½ cup 120ml maple syrup or agave
Makes: 4inch round
Instructions
- Mix the plant based milk and apple cider vinegar together in a small bowl. Let sit for at least 3 minutes to create a vegan buttermilk. In another small bowl or measuring cup mix egg replacer with 2 tablespoons water and let sit 2 minutes.
- In a large bowl, mix the oat flour, gluten free flour, almond flour, baking soda, baking powder, and sea salt together. Set aside.
- In a smaller bowl, mix all the vegan buttermilk, orange juice, the maple syrup and the vanilla extract. Add egg replacer and gently combine.
- Pour the wet ingredients into the dry and mix until combined.
- Let rest for 3 minutes.
- Turn on and preheat your Waffle Maker according to which done level that you want.
- When preheated, use a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle. You don’t need to push it to the edges. Close and remove when done.
- Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Cranberry Maple Compote.
Cranberry Apple Maple Compote
- Place peeled diced apples in a pot over medium heat to allow the apples to cook slowly release juices for 3-5 minutes.
- All the ingredients to a pot over high heat. Bring the ingredients to a boil until cranberries begin to pop, and then remove from heat. Allow to cool while cooking the rest of the waffles.
- Serve over the waffles and enjoy!
Notes
- Yields ten 4-inch pancakes or six 6-inch waffles.
- Cut the cranberries in half to allow for more coverage and even cooking. This also avoids a big sour POP in your mouth with eat bite!
- It is important to let the batter rest for at least 5 minutes as the gluten free flours need to absorb the liquid to make the batter thick. You may decide you want a thinner batter. If so, simply add more plant based milk or water 2 tablespoons at at time.
- To crisp up the waffles, remove each waffle and place on a wire rack positioned over a baking sheet and pop in your oven or toaster oven on "warm" or 200F/95C to keep warm and crisp them up.
- Store completely cooled leftovers in freezer bags and reheat in toaster or toaster oven.
Nutrition
Calories: 95kcal
