Whole Wheat Gingerbread Waffles have been on my “to make” list for two years. That’s a pretty long time to dream about a recipe, but for some reason, I just never got around to making them. The gingerbread is a great way to add a little festive flavour to your breakfast. Can you believe that we’re less than 2 weeks away from Christmas? I can’t – I also haven’t done any Christmas shopping yet, but what else is new. Instead, I’m avoiding the crowds and baking cookies and watching Paris When It Sizzles (I know, I know I should be watching a Christmas movie, but this one was calling me this morning).It’s one of those weekends. For the first time since May, I don’t have any work or homework to do, so this weekend is spent making waffles, cookies, watching movies and just relaxing with a glass of wine or two.
This recipe is a simple way to make waffles, I usually make Belgian Waffles which includes beating egg whites separately and folding them into the batter. This recipe requires none of that!
Yields 8-10 waffles
Whole Wheat Gingerbread Waffles
Add some festive flavour to your waffles with this gingerbread inspired recipe!
2 cups whole wheat flour
1 tbsp white sugar
2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups milk
4 tbsp unsalted butter, melted
2 tbsp molasses
1 tsp vanilla extract
Preheat waffle iron to medium heat (I usually do the 4 out of 6 setting)
In a large bowl, whisk together dry ingredients.
In a microwave safe bowl, add butter and microwave for another 30-45 seconds or until melted. Add milk and microwave for another minute or so.
Whisk in egg, molasses and vanilla to milk and butter mixture.
Add wet ingredients to dry ingredients and stir gently (don't over-mix).
Add batter to heated waffle iron.
Remove cooked waffle and place on a cooling rack without stacking. Stacking causes waffles to become soggy/limp due to the steam.
Top with yogurt, fruit and 100% pure maple syrup.
These waffles freeze well, portion them out in bags and reheat in the toaster.
Recipe by Louisa Clements