Fluffy Gluten-Free Gingerbread Waffles
These festive gingerbread waffles are flavored with the classic molasses for a rich, holiday-inspired breakfast. They're also dairy-free and gluten-free too!
Servings: 6 waffles
Calories: 224kcal
Ingredients
- 1 cup superfine almond flour
- 1/3 cup quinoa flour
- 3 tablespoons flaxseed meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder (optional)
- 1/4 teaspoon sea salt
- 3 eggs separated
- 1/2 cup unsweetened almond milk
- 2 tablespoons blackstrap molasses
- 1 tablespoon melted coconut oil optional
toppings:
- coconut yogurt
- maple syrup
- additional drizzle of molasses
Instructions
- Heat a waffle iron to medium-high.
- In a large bowl, whisk together the dry ingredients and set aside.
- Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almond milk, syrup, and oil if using, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
- Add the yolk-milk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
- Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 - 3 minutes.
- Transfer waffle to a wire rack and repeat with remaining batter.
- When ready to serve, top with desired toppings (I used a drizzle of molasses, coconut yogurt and syrup) and enjoy!
Video
Nutrition
Calories: 224kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 161mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 120IU | Calcium: 145mg | Iron: 2mg