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
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
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.
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!
- 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
- 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!
**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.
- 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
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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