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Apricot Preserves & Almond Waffles Yum
Crispy and delicious Apricot Preserves & Almond Waffles. These are made with Bonne Maman apricot preserves and almond flour. They are perfect to serve as breakfast in bed for Mother’s Day.
Apricot Preserves & Almond Waffles
Course breakfast, brunch
Cuisine american
Prep Time
15 minutes

Cook Time
20 minutes
Servings
Servings
Ingredients
For the Waffles:
  • 2 cups Wholewheat Pastry Flour
  • ½ cup almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp canola oil
  • 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
  • 2 cups Unsweetened Almond Milk
  • ½ cup Apricot Preserves
  • 1 tsp vanilla extract
  • ¼ cup Sliced Almonds, lightly toasted (optional)
For the Apricot Syrup:
  • ½ cup Apricot Preserves
  • 2 tbsp water
Course breakfast, brunch
Cuisine american
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
For the Waffles:
  • 2 cups Wholewheat Pastry Flour
  • ½ cup almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp canola oil
  • 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
  • 2 cups Unsweetened Almond Milk
  • ½ cup Apricot Preserves
  • 1 tsp vanilla extract
  • ¼ cup Sliced Almonds, lightly toasted (optional)
For the Apricot Syrup:
  • ½ cup Apricot Preserves
  • 2 tbsp water
Apricot Preserves & Almond Waffles
Instructions
Make the Waffles:
  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.
Make the Apricot Syrup:
  1. Combine apricot preserves with the water in a small saucepan. Cook for medium heat until the syrup gets to pouring consistency.
  2. Store in an airtight container in the fridge for up to a week.
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