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Ho, ho, ho. Happy, November? Wow, how did that happen? 2012 is practically gone. Time to get (holiday) baking.
One
of the quintessential flavors of the holidays is gingerbread. I’ve made
ginger cookies and a small army of gingerbread men before, but never
waffles. However, this recipe has been brewing in my mind for a while
now and I was so pleased that it only took one try to get it right! I
honestly half expected to see a crumbly mess upon opening up the waffle
iron since the batter is vegan. But alas, it wasn’t so! Experimentation
success.
This
batter really is very simple to throw together. You likely already have
all the essentials in your pantry right now: Pumpkin puree, molasses,
whole wheat pastry flour, brown sugar, ground ginger and cinnamon. Basic
stuff, plus a little flaxseed and non-dairy milk to help keep this dish
vegan. Buckle up kids – we’re quickly entering into vegan holiday
foodie heaven.
Have
I ever told you that John does all of the pouring for the photos? The
pictures really wouldn’t be the same without him. I mean, how awkward
would it look if my outstretched forearm was lurking in on the side of
all the images, struggling to get that perfect pour down? Awkward, trust
me. I’ve tried it and it doesn’t work out. So much praise to the photo
assistant, who, in this instance, happens to be my adoring, charming and
incredibly well groomed husband.
These
waffles turned out as delectable as they look. Tender, spicy, not too
sweet and hearty enough to be a stand alone breakfast. Plus, during the
cooking process I found a way to help the waffles remain crispy once out
of the iron. Simply lay them on a cooling rack so air circulates around
them.
I’ve noticed that when I stack my waffles on a plate they
get steamy and make each other a bit soggy. But when you lay them on the
cooling rack for just a minute or two before digging in, it’s perfect!
You could also make them even crispier by warming them in the toaster
for a bit after cooling.
Vegan Gingerbread Waffles
Prep time
Cook time
Total time
10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Waffle
Serves: 4 waffles
Ingredients
- 1.25 cup whole wheat pastry flour*
- 1/2 Tbsp baking powder
- 1/4 cup + 1 Tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup pumpkin puree
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- scant 1 cup unsweetened almond milk
- 2 Tbsp molasses
- 1 Tbsp canola oil
Instructions
- Preheat waffle iron. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
- Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
- Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
- Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
- Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.
Notes
* If you don’t have whole wheat pastry flour, I would recommend using
3/4 cup of unbleached all purpose flour and 1/2 cup of whole wheat
flour.
Nutrition Information
Serving size: 4 waffles; per waffle: Calories: 270 Fat: 5.7 g Carbohydrates: 50 g Sugar: 17 g Sodium: 55 mg Fiber: 5.3 g Protein: 4.6 g
