We are way past gingerbread season, I know. But I saw gingerbread waffles on the menu of our favorite breakfast place a few weeks back and I knew I had to make my own version.
Domestocrat’s Gingerbread Waffles (makes 6 waffles)
2/3 cups white whole wheat flour (I use King Arthur’s White Whole Wheat)
1 cup whole wheat flour (I use King Arthur’s Whole Wheat Flour)
1/2 tsp. salt
3 tsp. baking powder
2 tsp. ground flax seed
3/4 tsp. cocoa powder
3/4 tsp. cinnamon
1/4 tsp. vanilla
1 cup milk (I use Almond Breeze’s unsweetened vanilla almond milk)
4 tbsp. molasses
2 tbsp. EVOO
2 tbsp. agave
Your choice of waffle toppings: powdered sugar, syrup, agave, butter, etc.
First mix the dry ingredients together in a big bowl, then add in the wet ingredients, and stir until the batter fully comes together.
Pre-heat your waffle maker according to the manufacturer’s directions, spray with non-stick cooking spray, add in the batter, and cook per your waffle maker’s instructions. My waffle maker takes about 5-6 minutes to cook. When the waffles are done, remove from the waffle maker to cool and add the second round of batter. Cool the waffles for a minute or two before serving. Use a wire cooling rack to cool the waffles rather than a plate – unless you want a soggy mess.
The molasses and cinnamon in these waffles really brings the gingerbread flavor to the party. I can’t help but think of the holidays and that’s a very good thing.
These waffles are best topped with syrup and powdered sugar, but you could serve them up any way you like.