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
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
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups milk
- 4 tbsp unsalted butter, melted
- 1 egg
- 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
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