Gingerbread Waffles
A Christmas breakfast classic made healthier.
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!
Notes
Original recipe from:
=https://www.weeknightbite.com/sweet-home/gingerbread-waffles-with-whipped-coconut-cream