Each year I try something different for breakfast. From pancakes to casseroles to waffles, I love exploring new things. And no one ever leaves the table hungry.
A few years ago my mom bought me an All Clad Belgian Waffle Maker. It has to be one of my favorite toys in the kitchen. I love the fact that it makes 4 waffles at once, so it saves time. And the flavors and combinations of waffles are simply endless.
I was contemplating about what kind of new waffle to make for our Holiday Recipe challenge, and I just knew that gingerbread would be perfect. Gingerbread is synonymous with the holidays, and would make a fabulous breakfast for any winter special occasion.
Recipe written by The Chef Next Door
Print this recipe
2 cups white whole wheat flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
1/4 tsp salt
1 3/4 cups milk
1/2 cup coconut oil, melted and cooled
2 Tbsp molasses
1 Tbsp pure vanilla extract
Lightly grease your waffle maker and warm it up according to the directions.
In a medium bowl whisk together the dry ingredients; set aside.
In another medium bowl beat the eggs slightly, then whisk in the milk, oil, molasses and vanilla. Add the egg mixture all at once to the flour mixture and stir just until moistened. (Do not over mix; the batter should be slightly lumpy)
Pour about 1/2 cup of the batter onto the grids of your waffle maker (how much batter you use per waffle will depend on the type of maker you are using) Close the lid and cook the waffles according to manufacturers directions. When the waffles are done, use a fork to carefully lift them off the grid. Repeat with remaining batter until all the waffles are made.
Serve warm with syrup and a light dusting of powdered sugar.