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Vegan pear and ginger waffles

When I make vegan waffles I normally use flax-eggs, but this time I tried out an egg replacer powder. It worked quite well. The pear compote is spiced and yummy -  so these vegan pear and ginger waffles can be just what you need on an autumnal weekend morning.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup self-raising flour
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • 1 cup oat or almond milk
  • 2 tsp egg replacer mixed with 2 Tbsp water
  • 1 tsp sunflower oil
  • For the pear topping:
  • 1 large pear
  • 1/3 cup apple juice
  • Squeeze of lemon juice
  • 2 Tbsp muscovado sugar
  • 1 tsp ground ginger
  • ½ tsp cinnamon powder
  • Maple or agave syrup
  • Lime juice

Method
 

  1. Combine the egg powder with the water.
  2. Mix the flour and spices, then add the oat milk and egg powder mixture. Combine well, stir in the oil and rest. (The batter should be a bit thicker than a normal pancake batter)
  3. Peel the pear, discard the core, then cut it into small chunks. Put these in a non-stick small frying pan, add a drop of lemon juice and half of apple juice, then a the sugar and spices. Cook for about 5 minutes until the pear pieces get caramelised but they are still tender. Turn off the heat and keep the mixture warm under a lid.
  4. Heat the waffle maker and spray with oil, if needed. When it’s hot, add a ladleful of the batter and seal. Cook the waffles until they are golden and crispy, following the machine’s instruction. It should take about 3-5 minutes per waffle, depending on your waffle maker.
  5. Transfer the waffle to a plate, then make more (you should get another 2 or 3 waffles depending on the size of your machine).
  6. Serve the waffles with the caramelized pear and maple syrup drizzled on top.