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.
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
PrintWhole 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6–8 waffles 1x
- Category: breakfast
- Method: waffle iron
- Cuisine: american
Ingredients
- 1 3/4 cup whole wheat pastry flour *
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger or 1 tsp ginger paste
- 1/4 tsp nutmeg
- 1 cup unsweetened non-dairy milk (I used cashew)
- 2 large eggs (or 2 flaxseed eggs**)
- 2 TBS oil***
- 2 TBS molasses
- 2 TBS dry sweetener of choice (brown sugar, coconut, etc.)
- pure maple syrup, butter, ghee, coconut butter, etc. for toppings
Instructions
- Prepare waffle maker by preheating and greasing – spray works best.
- In a large bowl whisk together flour, baking powder, spices and salt.
- Gently pour in milk, eggs, oil, molasses and dry sweetener; whisk together until batter is smooth.
- Scoop about 1/3 cup of batter into preheated and greased waffle maker, and allow waffle to fully cook until lightly golden. I waited until I heard sizzling, which was bout 4-5 minutes. Each waffle iron is different, so be sure to follow your waffle manufacturer’s instructions. Also note 1/3 cup of batter should yield about 8 waffles.
- Gently remove waffles and transfer to warm oven before serving. Enjoy with your favorite toppings!
Notes
SUBSTITUTIONS:
*I used half whole wheat pastry flour and half spelt flour. I am assuming all spelt flour would also work here. Whole wheat white should also be fine. Use a 1:1 gluten-free baking flour if needed.
**To make vegan use 2 TBS flaxseed + 6 TBS water and let sit for 5 minutes. You could also try using 1/3 cup applesauce, but I haven’t tested that myself.
**I used avocado but melted and cooled coconut oil is fine.
Nutrition
- Serving Size: 1/8th
- Calories: 155
- Sugar: 7g
- Sodium: 248
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 47mg
Keywords: Whole grain gingerbread waffles, dairy free waffles, dairy free breakfast, christmas breakfast
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Andrea says
Must make these soon!!! So cute with the little gingerbread man.
Ashley says
Thanks Andrea! They were pretty fun ?