Vegan Gingerbread Waffles

• 4 servings

• Prep: 10 minutes

• Cook: 20 minutes

• Total Time: 30 minutes

Adapted from The Minimalist Baker

10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.

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

Directions

• 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.