California Walnut Waffles with Date Drizzle

With the crunch of California walnuts and indulgently drizzled with date syrup, these waffles are perfect for a weekend brunch. Say hello to breakfast, California style.
Prep Time 45 minutes
Servings 4 People
Calories 747kcal


For the waffles:

  • 300 g spelt flour
  • 1 ½ tsp baking powder
  • Pinch of salt
  • ¼ tsp bicarbonate of soda
  • 2 eggs
  • 170 ml buttermilk
  • 170 ml milk
  • 40 ml honey
  • 50 g melted butter plus extra for greasing
  • 60 g California walnuts toasted and chopped

For the sauce:

  • 1 tbsp coconut oil
  • 1 tbsp walnut butter
  • 30 ml date syrup
  • Pinch of salt
  • 2 bananas sliced


  • Sift the flour, baking powder, salt and bicarbonate of soda into a large mixing bowl.
  • Whisk the eggs in a jug along with the buttermilk, milk, honey and melted butter.
  • Whisk the wet ingredients into the dry ingredients until you have a smooth batter, and leave to rest for 30 minutes.
  • Grease your waffle iron liberally with butter, sprinkle in some of the chopped walnuts, and heat until hot.
  • Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
  • In a small saucepan gently heat the coconut oil, walnut butter and date syrup to form a sauce, then stir in a pinch of salt.
  • Serve with the waffles with the sliced bananas, drizzle with the date sauce, and sprinkle with toasted walnuts to finish.


Serving: 1Quarter | Calories: 747kcal | Carbohydrates: 78.5g | Protein: 20.3g | Fat: 39.4g | Saturated Fat: 17.1g | Fibre: 4.8g | Sugar: 27.2g


Salt: 1.02g.
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