Gingerbread Waffles (dairy free, vegan)
Recipe inspiration and image credit: It Doesn’t Taste Like Chicken
Ingredients:
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 2 teaspoon Pumpkin Pie Spice
- ¼ teaspoon salt
- 1 cup plant-based milk, (such as coconut, soy, or almond). *TIP: You can sub 1 cup (8oz) of hot water mixed with 3-4 TBSP of Coconut Cloud creamer powder, to make instant liquid “coconut milk”. Just whisk together, let it come to room temp, and use like normal!
- ½ cup light oil, (we like to use coconut oil)
- ½ cup light molasses (not blackstrap)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Directions:
- Preheat your waffle iron.
- In a large bowl whisk together all the dry ingredients.
- In a medium bowl whisk together all the wet ingredients. Pour the wet into dry and mix together until just combined. Lumps are totally cool.
- When the waffle iron is hot, spray oil or lightly brush oil on both the top and bottom griddles of the waffle iron. Pour about ¼ of the batter onto the iron and lightly spread it around so that it just covers the griddle leaving room for the batter to expand. Close the waffle iron and cook until the waffle is cooked through and golden on both sides. Use a fork or spatula to help release the waffles.
- Serve with maple syrup, a dusting of powdered sugar, or our delicious homemade vegan coconut whipped cream!