These no-fuss vegan waffles are ready in a flash! Just mix, pour, stir and done. With a touch of cinnamon and ginger, they're perfect to keep you warm and cozy this winter!
When we think of interesting meals that we can serve guests, brunch always seems to move to the top of the list. It’s the meal that we most enjoy with a cup of good brewed coffee or tea, and the one that allows us the time to catch up on all the latest news and stories from out of town. Naturally, when the holiday season is here, we look for a warm and filling breakfast meal that is easy to make (and reheat) and allows our guests to help themselves. Our no-fuss gingerbread vegan waffles are the perfect (and quick!) addition to your menu!
Our gingerbread vegan waffles are flavored with traditional gingerbread spices like powdered ginger and cinnamon. We like to use a light flour like whole-wheat baking flour, maple syrup and a touch of vanilla.
Serve a stack of these delicious vegan waffles with a bowl of fresh whipped coconut cream, powdered sugar, warmed berry or apple compote, or a drizzle of maple syrup. Pour a hot cup of coffee or Sea Salt & Gingerbread Hot Chocolate and serve these waffles with a fresh fruit salad, and you're all set!
No waffle iron? No problem! You can use this batter to make gingerbread pancakes instead!
Other Vegan Waffle Recipes to Try
- Blueberry Banana Waffles
- Morning Glory Waffles
- Maple Pecan Waffles
- Try our Savory Falafel Waffles from our cookbook Tahini and Turmeric
Gingerbread Vegan Waffles
- Total Time: 10 minutes
- Yield: 8 waffles 1x
Description
These no-fuss vegan waffles are ready in a flash! Just mix, pour, stir and done. With a touch of cinnamon and ginger, they're perfect to keep you warm and cozy this winter!
Ingredients
- 1 cup unsweetened non dairy milk
- 1 tbsp lemon juice
- ¾ cup all purpose flour
- ½ cup whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 2 tsp cinnamon
- ¼ tsp salt
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted (you can also use any other oil you have in hand)
- 1 tsp natural vanilla extract
Instructions
- Turn on the waffle iron (see note)
- Combine the milk and lemon juice in a small bowl. Stir and set aside
- Combine both flours, baking powder, baking soda, ginger, cinnamon and salt in a large bowl and mix well
- In a separate bowl, whisk together the milk with lemon juice, maple syrup, oil and vanilla. Pour over the flour mixture and mix until well combined
- Coat the waffle iron generously with cooking spray. Fill with the batter (about ¼ cup of batter per waffle, depending on the size of your waffle maker) and cook for 2-3 minutes, or until the waffles release easily from the iron
Notes
No waffle iron? No problem! You can use this batter to make gingerbread pancakes!
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 waffle
- Calories: 130
- Sugar: 4
- Sodium: 130
- Fat: 3.4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 22.7
- Fiber: 2.7
- Protein: 3.6
- Cholesterol: 0
Dok
If I don’t have the flax seed eggs, can you suggest how many regular eggs to use? Thanks
Vicky & Ruth
Hi! You can use 1 egg here. Enjoy!
Shanna
Two questions please. Can I use whole wheat flour for the entire recipe, and where do you mix and use the flax seed egg? I don't see it in the recipe. Thanks.
Vicky & Ruth
Hi Shanna,
Thank you for your message. There was a mistake on the post. We used flax eggs on the original recipe we tested, but then we ended up omitting them the second time we around. So, this recipe does not call for flax eggs. Sorry about that.
You can use whole wheat flour for the entire recipe, just make sure it's whole wheat pastry flour. It's much thinner and doesn't have that slight bitter taste regular whole wheat flour can have. Also, you might need a tiny bit more liquid, if the batter is too thick. Hope this helps! Please let us know if you have any more questions.
Shanna
I used the whole wheat pastry flour for 1 1/4 cups total. The waffles are very light...more toast-like, but very tasty. I think they have to be a bit more dense. Maybe I should have left the 1/2 cup whole wheat and the 3/4 cup whole wheat pastry flour. Meanwhile, my husband just devoured them all. 🙂
Vicky & Ruth
Thank for letting us know! Glad to hear your husband liked them 🙂