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Vegan Gingerbread Waffles

10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.
Author Minimalist Baker
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Homemade Vegan Gingerbread Waffles on a cooling rack
4.92 from 12 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (waffles)
Course Breakfast
Cuisine Vegan

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
US Customary - Metric

Instructions

  • Preheat waffle iron. Prepare flax egg by combining flaxseed meal and water in a large bowl and letting rest for 5 minutes.
  • Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
  • 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.
  • 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.
  • 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.

Notes

*If you don't have whole wheat pastry flour, I would recommend using 3/4 cup of unbleached all-purpose flour and 1/2 cup of whole wheat flour.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 waffles Calories: 270 Carbohydrates: 50 g Protein: 4.6 g Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Fiber: 5.3 g Sugar: 17 g