It's been a while since I tried any new eggless pancakes-waffles recipe and last weekend I got this idea to try vegan gingerbread waffles and surprise the kids before they woke up.
I recently bought cooking molasses to bake gingerbread cookies as I wanted to blog about it before this Christmas season because I usually get requests for eggless gingerbread cookie recipe around this time of the year and I had been postponing it forever.
I have had tremendous success tinkering my vegan waffles recipe to make all kinds of waffles, so I thought of doing the same to make some healthy gingerbread waffles.
I mostly use whole wheat pastry flour while making pancakes and waffles because it turns out very good without any major difference in taste and texture, unlike other baking recipes which might need some all-purpose flour so that it doesn't taste healthy or different.
Step-by-Step Instructions
1. Mix the dry ingredients in a large bowl and set aside.
2. In another medium-sized bowl stir together all the wet ingredients.
3. Make a well in the dry ingredients.
4. Pour the liquid mix into the flour mix and combine well.
5. Whisk them well until it gets into batter consistency.
6. Vegan gingerbread waffles batter is ready.
7. Heat the waffle pan and lightly grease it with non-stick cooking spray on both the sides (top and bottom). Pour the batter and lightly spray the batter with non-stick spray.
8. Once it is ready, serve it hot topped with sprinkled confectioner's sugar and/or whipped cream.
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Recipe
Vegan Gingerbread Waffles
Ingredients
Wet Ingredients Part 1:
- 2 cups whole wheat pastry flour or gluten-free mix
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1 tablespoon ground ginger
- 1 and ½ teaspoons ground allspice
- ¼ teaspoon salt
Dry Ingredients Part 2:
- 1 and ½ cups almond milk
- ½ cup molasses
- ¼ cup brown sugar
- 3 tablespoons avocado oil or use any oil
- 1 teaspoon apple cider vinegar
Instructions
- Mix the dry ingredients listed in Part 1 in a large bowl and set aside.
- In another medium-sized bowl stir together all the ingredients listed in Part 2.
- Pour the liquid mix into the flour mix and combine well. Leave the batter for at least 10 minutes.
- Heat the waffle pan and lightly grease it with non-stick cooking spray on both the sides (top and bottom). Read the instructions for your waffle iron and once it is ready, pour the batter and lightly spray the batter with non-stick spray (this tip I learned from one my readers who had commented that she does it to make double sure that the batter doesn't stick to the lid of the iron).
- Once it is ready, serve it hot topped with sprinkled confectioner's sugar and/or whipped cream.
My Notes
- So this vegan gingerbread waffle recipe also starts with whole wheat pastry flour and a generous quantity of ground ginger of course. You can either add allspice powder or ground cinnamon, but I prefer allspice because it has the flavor combo of cloves, nutmeg and cinnamon all put together and makes the kitchen smell like the Holidays and uplifts the mood in general.
- Because we are using whole wheat pastry flour you might need a little bit extra liquid, either more of the non-dairy milk you are using or water because we are making vegan gingerbread waffles, remember?
- Initially just follow the measurements listed in the recipe and later seeing the batter consistency add a tablespoon or two of water if necessary. Do not make it very watery otherwise you might not get nice, thick waffles.
- I also tried this whole wheat gingerbread waffles recipe with Bob's Red Mill gluten-free mix to make gluten-free gingerbread waffles, and it turned out great. But while making the gluten-free version, I did not add the 1 and ½ cups of milk right away. I started with 1 cup and added more, little by little as I went because gluten-free flours tend to become watery even with the lesser amount of liquid.
Nutrition
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