Print
Whole Grain Gingerbread Waffles and maple syrup on green plate with coffee cup and Christmas cookie cutter decor
How to Make...

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.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 waffles 1x
  • Scale:

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

  1. Prepare waffle maker by preheating and greasing – spray works best.
  2. In a large bowl whisk together flour, baking powder, spices and salt.
  3. Gently pour in milk, eggs, oil, molasses and dry sweetener; whisk together until batter is smooth.
  4. 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.
  5. Gently remove waffles and transfer to warm oven before serving. Enjoy with your favorite toppings!

Recipes 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 Information:

  • 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