Whole Grain Gingerbread Waffles

These Whole Grain Gingerbread Waffles are soft and fluffy and perfect for the holidays! Made dairy-free and vegan-friendly. Use whole wheat pastry flour, spelt flour or even a 1:1 gluten-free flour if needed.

this recipe

Three days till Christmas! Wowsers. I’m still working on wrapping up some gifts but at least they are all purchased. Speaking of wrapping – how do you feel about it? I mean do you enjoy wrapping or do you dread it? Part of me actually enjoys it– the process is somewhat therapeutic. Until I get OCD and my perfectionist tendencies want to take over in which I quickly find myself annoyed.

The other part of me is like, “Man this is such a waste…” Because how many people ACTUALLY unwrap the paper nicely to reuse it for another time? Or recycle it? I’m a big fan of recycling so my heart hurts a little when I see how much wrapping paper just gets thrown away… Unless wrapping paper is recyclable (!?) then part of my dilemma has been solved. But serious question: Can we recycle wrapping paper? 

Okay then there is the third part of me (a newer part I am learning about) that gives myself permission to enjoy somewhat useless, pretty things. Meaning it is okay to find joy in little things – somewhat useless or not they are making you happy, right? Which therefore actually makes them useFULL, right? I say right. P.S. Shoutout to Georgie for helping me realize this. 

But onto today’s recipe!

Whole Grain Gingerbread Waffles

Still going strong with the gingerbread recipes this month. And while I plan on making cinnamon rolls to bring my family Christmas morning, I might have to make these Christmas Eve morning. Never enough carbs gingerbread.

This recipe is really simple and produces light and fluffy gingerbread waffles. A hint of molasses and nicely spiced, they’re basically a Christmas breakfast must.

What you need

whole wheat pastry flour (or spelt, or 1:1 gluten-free)
baking powder
salt
cinnamon
ginger 
nutmeg
unsweetened non-dairy milk (I used cashew)
eggs
oil
molasses
sugar 

All you need is one bowl to mix the batter and a pre-heated and greased waffle iron. I used about a 1/3 cup to scoop the batter and ended up with 8 waffles. You can also fill the wall iron up to get fuller and more round waffles, in which you’d get about 6 waffles I think. Or just double the batch and you’ve got waffles for days.

SUBSTITUTIONS

flour: I actually used half whole wheat pastry and half spelt. But you can also use whole wheat white flour, spelt, or a 1:1 gluten-free baking flour.

to make vegan: you can sub the eggs for 2 flaxseed “eggs”. Two tablespoons milled flaxseed + 6 tablespoons of water – let sit for 5 minutes.

milk: any milk will do here – cashew, almond, coconut, hemp, cow’s etc.

sugar: if you don’t care for molasses you should be able to sub with honey or maple syrup. Also if you don’t have much of a sweet tooth, you can probably get away with omitting the dry sweetener.

Top these gingerbread waffles off with a little butter and pure maple syrup for a festive breakfast the whole family will love.

Wishing you all a restful weekend and happy Christmas for those celebrating!

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

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