Gingerbread Waffles
I had all these good intentions of sharing a bunch of Christmas recipes before the actual Holiday, but life got the best of me and that didn’t happen. On the last day of the Christmas according to the Catholic church, the Epiphany on January 8th, I decided, “You know what, It’s still Christmas. I can squeeze out one last holiday recipe.”
My husband and I love to make weekend brunch. Eggs, bacon, pancakes, french toast, hash-browns, waffles. You know, the classics. I tend to make a Paleo version of a pancake or a waffle for myself while my husband scarfs down his simple carbs with all the joy in the world. (Not knocking carbs here, I just prefer more fat and fiber in my morning meals.)
I had been craving something spiced, so I scoured my Pinterest account for a waffle recipe using only the ingredients I had on hand. I had this Simple Mills pancake mix in the pantry from a previous Thrive Market order freebie and was PUMPED when this recipe called for it! I kept looking at it in the pantry, but could never get myself to use it.
This recipe is super simple, not overly sweet or filling, and most importantly, it’s made with clean ingredients! Try it out and let me know if you loved them as much as I do!
Gingerbread Waffles
Ingredients
- 1¼ cups Simple Mills Pancake and Waffle Mix
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 3 organic/cage-free eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted coconut oil or butter
- 1 tbsp molasses blackstrap or regular
- 1 tbsp vanilla
Whipped coconut cream (optional)
- 1 tsp vanilla
- 1 can coconut cream or coconut milk refrigerated overnight
Toppings: (optional)
- 1 cup chopped pecans
- 1/2 cup ground flax seeds
- pure maple syrup
- 5 tbsp melted coconut butter if not doing whipped cream as mentioned above
Instructions
- Preheat waffle iron according to manufacturer's instructions.
- Combine all dry ingredients and stir to full incorporate spices. In a separate bowl, add wet ingredients and stir vigorously to combine.
- Combine the wet and dry ingredients and stir until a smooth batter forms. It'll be more runny than firm, don't worry!
- When the waffle iron is ready, using a ladle, scoop batter into waffle iron and cook until desired doneness. (Cooking times will vary based on waffle maker instructions)
- While waffles are cooking, prepare the coconut cream. If using coconut milk, flip the can over before opening. Pour out liquid from the can. In a small mixing bowl, combine the coconut cream and vanilla. If using coconut cream, skip the can flipping as the coconut cream is already solid enough to scoop out. Mix with a hand mixer until fluffy. About one minute.
- Garnish with pecans, flax, maple syrup, melted coconut butter, and finally the coconut cream. Serve immediately and enjoy!