Buckwheat Gingerbread Waffles
Whole grain and naturally gluten-free, these gingerbread waffles make the perfect holiday breakfast. Freezer friendly with vegan option!
Servings: 5 waffles
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 1 egg or 1 flax egg*
- 3 tablespoons melted unrefined coconut oil see blog post for substitutions
Preheat your waffle iron. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and ginger.
In a separate bowl or large measuring cup, combine the milk with the apple cider vinegar. Allow to to sit for a few minutes. Add the egg, maple syrup and molasses and whisk until smooth.
Pour the liquid mixture into the bowl with the flour. Using a spatula, stir a few times. Add the melted coconut oil then continue to stir until a smooth batter forms. If the batter seems a little thin, allow to sit for 5-10 minutes, until thickened.
Once the iron is preheated, scoop out about 1/4 cup of batter per waffle (this amount may vary depending on the type and size of your waffle maker). Close and cook until edges are firm and crispy. Remove and allow to cool on a cooling rack.
Reheat waffles in the toaster for maximum crispness. Serve warm with pure maple syrup and enjoy!
Nutrition facts are for one waffle, assuming your waffle maker makes 5 waffles total. This is the waffle maker I have and I love it.
*Makes these VEGAN by substituting the egg with 1 tablespoon ground flax seed combined with 3 tablespoons water. Stir together and allow to sit for at least 5 minutes prior to adding to recipe.
Calories: 229kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 263mg | Potassium: 416mg | Fiber: 3g | Sugar: 12g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 2mg