Vegan Gingerbread Waffles

How much fun were the 12 Days of Giveaways!? They were all the fun, that’s how much fun. As much as I had a total blast spreading holiday cheer via giveaways, I’m excited to get back in the kitchen and start sharing more easy vegan recipes with you again. Even better, I’m excited to have an excuse to eat Vegan Gingerbread Waffles for 3 days in a row. It was for testing purposes, clearly.

If you love gingerbread and you love waffles, well, the answer is obvious isn’t it? These Vegan Gingerbread Waffles are super easy to make but OMG are they delicious. Rich molasses, hints of spice, slightly sweet fluffy waffle goodness, topped with a dollop of Vegan Coconut Whipped Cream or Easy Vegan Marshmallow Fluff if you so desire (which you should clearly desire).

Vegan Gingerbread Waffles are perfect for a breakfast to celebrate the holiday season. These waffles are quite hearty so I enjoyed half of a waffle (or two of the sections) with a side of fruit. Cue the Christmas playlist!

To make Vegan Gingerbread Waffles: in a large bowl whisk together all the dry ingredients.

In a medium bowl whisk together all the wet ingredients. Pour the wet into dry and mix together until just combined. Lumps are totally cool.

* I included a fancy little hack for you in this recipe without even telling you… well ok I’m telling you now. I had you measure the oil first, then followed by the same amount of molasses. This is so your measuring cup will be left with a thin coat of oil on it so that when you pour in the molasses, it won’t stick to the cup and will slide right out. Pretty great right?

When the waffle iron is hot, spray oil or lightly brush oil on both the top and bottom griddles of the waffle iron. Pour about 1/4 of the batter onto the iron and lightly spread it around so that it just covers the griddle leaving room for the batter to expand.

Close the waffle iron and cook until the waffle is cooked through and golden on both sides. Use a fork or spatula to help release the waffles. Serve with a dollop of Vegan Coconut Whipped Cream or Easy Vegan Marshmallow Fluff and maple syrup if desired.

Vegan Gingerbread Waffles

The perfect easy vegan breakfast recipe for Christmas morning or the holiday season. 

Dry ingredients:

2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
2 teaspoon Pumpkin Pie Spice
1/4 teaspoon salt

Wet ingredients:

1 cup non-dairy milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1/2 cup fancy molasses
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preheat your waffle iron.

In a large bowl whisk together all the dry ingredients.

In a medium bowl whisk together all the wet ingredients. Pour the wet into dry and mix together until just combined. Lumps are totally cool. 

When the waffle iron is hot, spray oil or lightly brush oil on both the top and bottom griddles of the waffle iron. Pour about 1/4 of the batter onto the iron and lightly spread it around so that it just covers the griddle leaving room for the batter to expand. Close the waffle iron and cook until the waffle is cooked through and golden on both sides. Use a fork or spatula to help release the waffles. Serve with a dollop of Vegan Coconut Whipped Cream or Easy Vegan Marshmallow Fluff and maple syrup if desired.

 

Guess what else is fun? In 2018 it’s my plan to deep dive into YouTube. My goal is to post a new video every single week. Oooohh aaaaahhhhh! So make sure to subscribe so you don’t miss a single one. To start off, I made a trailer for my channel. Check it out.

 

Bon appetegan!

Sam.

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