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Gingerbread Waffles

A Christmas breakfast classic made healthier.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5
Ingredients Method Notes

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

Method
 

  1. Preheat waffle iron according to manufacturer's instructions.
  2. Combine all dry ingredients and stir to full incorporate spices. In a separate bowl, add wet ingredients and stir vigorously to combine.
  3. Combine the wet and dry ingredients and stir until a smooth batter forms. It'll be more runny than firm, don't worry!
  4. 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)
  5. 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.
  6. 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