- 1 3/4 cups all purpose flour (I used whole wheat)
- 1/3 cup coarsely ground pecans
- 1 tbsp. baking powder
- 1/2 tsp salt
- 1 1/2 cups non dairy milk (I use So Delicious Coconut Milk)
- 3 tbsp. pure maple syrup
- 3 tbsp. vegan margarine, melted
In a large bowl, combine the flour, pecans, baking powder, and salt. set aside.
In a medium bowl, whisk together the milk, maple syrup and margarine. Add the wet ingredients to the dry and blend with a few swift strokes, mixing until just combined.
Ladle 1/2 to 1 cup of batter onto the hot waffle iron. Cook until done, 3-5 minutes for most waffle irons. Transfer the cooked waffles to a heatproof platter and keep warm in the oven while cooking the rest of the waffles.