Vegan Gingerbread Waffles
10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 2 Tbsp molasses
- 1/4 cup pumpkin puree
- 1 Tbsp avocado oil
- 1/3 scant cup brown sugar
- 1 scant cup unsweetened almond milk
- 1 1/4 cup whole-wheat pastry flour*
- 1/2 Tbsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
Steps
Preheat waffle iron. Prepare flax egg by combining flaxseed meal and water in a large bowl and letting rest for 5 minutes.
Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine's instructions. I like to set mine to the darkest setting so it gets extra crispy.
Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.
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