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 Baker
Ingredients
- 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
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Preheat waffle iron. Prepare flax egg by combining flaxseed meal and water in a large bowl and letting rest for 5 minutes.
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Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 1 tbsp | - | - |
| water | 2.5 tbsp | - | - |
| molasses | 2 tbsp | - | - |
| pumpkin puree | 0.25 cup | - | - |
| avocado oil | 1 tbsp | - | - |
| scant cup brown sugar | 0.3333333333333333 | - | - |
| scant cup unsweetened almond milk | 1 | - | - |
| whole-wheat pastry flour* | 0.25 cup | - | - |
| baking powder | 0.5 tbsp | Rp 8.000/100g | Rp 600 |
| cinnamon | 1 tsp | - | - |
| ginger | 1 tsp | - | - |
*Estimated market prices, may vary by region
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