Sticky Bun Belgian Waffles
with Toasted Pecan-
Brown Sugar Syrup
SERVES
4 PREP TIME
10 min COOK TIME
20 min
1 ¼ cups packed brown sugar
1 teaspoon ground cinnamon
1 cup whole pecans, toasted
2 tablespoons pure maple syrup
1 ¾ cups Silvana’s Gluten-Free All-Purpose Flour Blend
2 teaspoons baking powder
½ teaspoon salt
2 eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1 tablespoon pure vanilla extract
1 ¼ cups milk or nondairy milk
Whipped cream, for serving (optional)
1 In a medium saucepan, bring 1 cup brown sugar, the
cinnamon, pecans, maple syrup and 1 cup water to a
boil over high heat, stirring occasionally. Reduce until
thickened, about 10 minutes; keep warm.
2 Preheat a Belgian waffle iron to medium-high. In a
large bowl, whisk the flour blend with the remaining
¼ cup brown sugar, the baking powder and the salt.
In a small bowl, whisk together the eggs, oil, vanilla
and milk. Add to the flour blend mixture; stir until just
combined.
3 Grease the waffle iron with nonstick cooking spray.
Pour a heaping ¹⁄
3 cup batter into each waffle section;
close and cook until crisp, about 4 minutes. Repeat with
the remaining batter. To serve, top the waffles with the
pecan syrup and whipped cream, if using.
