Use these Whole Wheat Mini Pecan Waffles as the base of a waffle board this Spring. Perfect for a weekend brunch in bed, we rounded out the board with berries, bacon and maple syrup for a full breakfast spread. Don’t forget the piping hot coffee! This recipe was made in partnership with Diamond of California. They offer fresh, high quality and great tasting nuts for every occasion.

Ingredients

½ cups Diamond of California® Chopped Pecans (60 g)
1 cup Bob's Red Mill Organic Unbleached All Purpose White Flour (135 g)
1 cup Organic Whole Wheat Flour (150 g)
3 Tbsp Sugar (12 g)
1 tsp Kosher Salt
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 ½ cups Milk (360 mL)
2 Eggs (100 g)
3 Tbsp unsalted Butter, melted (45 g)
Vanilla Extract

Instructions

Preheat waffle iron according to manufacturer's instructions.
To toast the pecans, preheat the oven to 350ºF. Add pecans to a baking sheet in a single layer and roast for 7-10 minutes, stirring occasionally. The pecans will be lightly toasted and fragrant when done.
Carefully remove the warm nuts to a cutting board, chop finely and add to a medium bowl.
To the pecans, add flour, sugar, salt, baking powder and baking soda. Whisk then set aside.
In a large mixing bowl, whisk together milk, eggs, melted butter and vanilla extract. Add dry ingredients and whisk until just incorporated; do not overmix.
Portion batter by ¼ cup scoops onto the preheated waffle maker and cook 5-6 minutes until golden and crisp. Serve hot with your favorite toppings.