Waffles for breakfast? This gingerbread recipe tastes great and is super healthy too! Spelt flour gives the waffles a lovely nutty flavour and packs them with fibre, protein, minerals and vitamins.
If you don't have a waffle iron, this recipe still works for making gingerbread pancakes too!
Makes 6 waffles.
125g spelt flour
1 tbsp ground flax seeds
2 tsp baking powder
1/4 tsp baking soda
A pinch of salt
1 and a half tsp ground cinnamon
2 tsp ground ginger
4 tbsp light soft brown sugar
240 ml non dairy milk (I use almond milk)
1 tbsp apple cider vinegar
2 tbsp black strap molasses
1 and a half tbsp oil (light cooking oil/ coconut oil)
1. Grease and preheat your waffle iron. If you don't have a waffle iron, this can be turned into pancakes as well.
2. Place all dry ingredients into a bowl and mix together.
3. Put all the wet ingredients into a jug and stir well until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be a thick dropping consistency (like thick cake batter). If it feels too thick, add some extra milk but don't make it too thin!
5. If using a waffle iron, pour mixture into until its just full. Cook on a medium temperature until steam stops coming out of the side. As soon as it does, remove them from the iron.
6. If making pancakes, cook until bubbles start to form on the surface and then flip. Cook for another minute or two.
I like to eat mine with raspberries, but any fruit like strawberries, blueberries or banana's will taste lovely.
NB. This recipe is best served immediately but you can also keep them in the fridge or the freezer for a few weeks. Warm them up thoroughly in a toaster straight from the fridge or the freezer.
vegan, soy free