Apple Cinnamon Waffles with Caramel Sauce
Light and fluffy, these apple cinnamon waffles are perfectly spiced and topped with a must-make homemade caramel sauce.
Servings: 6
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat pastry flour
- 1 cup diced apples peeled first
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 tablespoons cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted and cooled
- 1 cup unsweetened almond milk*
For the Caramel Sauce
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- seeds scraped from 1/2 a vanilla bean
- pinch fine sea salt
Instructions
For the Waffles
- Preheat the waffle iron to medium heat.
- In a large bowl, combine the dry ingredients.
- Mix in the wet ingredients except for the coconut oil.
- Pour in the melted coconut oil and mix until smooth.
- Spray the waffle iron with coconut oil cooking spray on both sides. Scoop about 2/3 cup of batter into the waffle iron. Close the waffle iron, flip, and cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
- Transfer the cooked waffles to a plate, cover with foil to keep warm, and repeat the process until all of the waffle batter is used up.
For Lexi's Clean Kitchen's All-Purpose Caramel Sauce
- Combine all of the caramel sauce ingredients in a saucepan. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 30 minutes or until the caramel begins to thicken and can coat the back of a spoon. For thicker caramel, let the sauce simmer longer.
- Remove the saucepan from the heat and let it cool for 5 minutes. The longer it cools, the thicker it will be.
- Drizzle onto pancakes and enjoy.
Notes
- Storage: Store these apple waffles in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Let the waffles cool completely. Once cool, stack 2 waffles together and tightly wrap with a piece of plastic wrap. Place in an airtight container and freeze for up to 3 months. When ready to reheat, cut the frozen waffles in half and toast on medium. Or, thaw waffles in the refrigerator overnight and microwave for about a minute in the morning.
- Caramel Sauce Storage: Let the caramel cool completely, transfer to an airtight container, and refrigerate for up to 2 weeks. When ready to serve, let the sauce come to room temperature or warm it up on the stove.
- Almond Milk: The batter should be a little thicker than pancake batter, but not too thick! Start with 1 cup of almond milk. If it's too thick, add a tablespoon at a time until the batter is thin enough.
- For Pancakes: Thin the batter out by adding about 1/4 to 1/3 cup more almond milk. Cook pancakes over medium heat for about 90 seconds per side.
Nutrition
Calories: 321kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Fiber: 5g | Sugar: 10g