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Pecan and Cranberry Waffles

crispy thick waffles with pecan pieces and dried cranberries

Course Breakfast
Cuisine American
Keyword waffles
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4
Calories 617 kcal


  • 1-1/2 cup All-purpose Flour
  • 1 cup Tapioca flour
  • 1 Tablespoon Baking powder
  • 1 teaspoon Salt
  • 3 Large eggs, separated
  • 2 Tablespoons Granulated sugar
  • 1-3/4 cup Unsweetened almond milk
  • 1 teaspoon Pure vanilla extract
  • 1 stick Unsalted butter, melted
  • 1/4 cup Pecan pieces
  • 1/4 cup Ocean Spray Craisins Dried Cranberries 50% Less Sugar


  1. Mix the flour, tapioca flour, baking powder, and salt together in a large bowl with a whisk.

  2. In another bowl, beat the egg whites until soft peaks form.

  3. Add the sugar, and beat for about another minute.

  4. Mix egg yolks, milk, and vanilla with a whisk.

  5. Pour the egg yolk mixture into the bowl with the flour mixture, and blend until moistened. (You should see lumps.)

  6. Add the melted butter and stir.

  7. Stir the beaten egg whites into the batter.

  8. Sprinkle pecan pieces into the bottom of the hot waffle maker, greased lightly with olive oil (or other oil that you prefer).

  9. Using a small ladle, pour the batter into the waffle maker.

  10. Sprinkle dried cranberries on top of the batter.

  11. Close the waffle maker, flip, and bake.

  12. When the green light appears, flip the waffle maker back over (bake according to your waffle maker directions).

  13. Serve with pure maple syrup, heated in the microwave (with or without extra butter).

Recipe Notes

Make these sugar free by using Splenda or a different sugar substitute.

Cut approximately 300 calories by leaving out the butter and using a sugar substitute (and use sugar-free syrup).