Whole Grain Gingerbread Waffles

Course: Breakfast

Cuisine: American

Keyword: christmas breakfast, dairy free breakfast, dairy free waffles, Whole grain gingerbread waffles

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: -8 waffles

Calories: 155kcal

Author: Ashley

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.

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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