Breakfast dreams are made with Gluten Free Gingerbread Waffles.
Molasses and a homemade spice blend give the waffles their warm gingerbread flavor. Use my tip for light, fluffy, crispy waffles to make these even more of a treat!
These waffles are gluten free, dairy free, paleo, and vegetarian. This breakfast pairs well with stovetop apple butter, 20-minute pumpkin butter, or a simple drizzle of maple syrup!
We love a good gluten free waffle recipe in our house for weekend brunches, turning to Gluten Free Plantain Pancakes, Fluffy Gluten Free Pumpkin Pancakes, or Gluten Free Lemon Poppy Seed Waffles depending on the season!
These gingerbread waffles are perfect for cozy autumn and winter mornings, drizzled in maple syrup for a an amazing gluten free breakast treat.
The secret to fluffy, crispy-on-the-outside waffles
This tip adds a little more time to the cooking process, but in my book it's 100% worth it.
The secret: separate the eggs and whip the egg whites before folding them into the waffle batter.
When you whip the egg whites until soft peaks form, you're essentially adding a ton of air bubbles into the egg whites. (This is the same thing you'd do for meringue.) All those air bubbles mean more volume - fluffy, airy waffles!
That's it. The best part? It works for essentially any waffle recipe! If the recipe uses eggs, just separate them and beat the egg whites using a hand or stand mixer until soft peaks form-it takes about 5 minutes with a stand mixer on medium-high speed. Fold the egg whites into the batter right before cooking. And that's it!
The only time I wouldn't use this tip is if I'm super strapped for time and can't spare the 5 minutes OR I'm making these as part of meal prep. Reheated, the waffles will lose a bit of that crispy outside anyway. No need to whip the egg whites then!
How to make homemade gingerbread spice mix
I've got to be honest-gingerbread trumps pumpkin spice in my world. The spices involved are similar, but in different ratios.
I like making a larger batch of gingerbread spice mix that I can keep in my spice cabinet all winter long. That way, gingerbread lattes, gingerbread hot chocolate, gingerbread cookies, and gingerbread waffles are all at my fingertips without having to remix the spice every time!
So to make a batch of gingerbread spice mix, just combine the following into a small jar and shake it up:
- 2 tablespoons cinnamon
- 2 tablespoons ginger
- 2 tablespoons allspice
- ½ tablespoon clove
- ½ tablespoon nutmeg
- ½ tablespoon cardamom
Equipment for this recipe
The important items for this recipe: a waffle maker, mixing bowls, and a spatula.
I'd love to have a Belgian waffle maker someday, but for now I have a cheap waffle maker (it doesn't even have a timer!) my brother got me for Christmas one year. As long as it gets the job done, you're good to go!
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More gluten free breakfast recipes
- Lemon Poppyseed Waffles with Blueberry Maple Syrup
- Salmon Cake Eggs Benedict
- Cornbread Waffle Huevos Rancheros
- Nut Free Banana Waffles
- Sausage, Egg, & Hashbrown Casserole
📖 Recipe
Gluten Free Gingerbread Waffles
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
With molasses and a homemade spice mix, these light and fluffy gluten free gingerbread waffles are a perfect breakfast treat! If you're in a rush, don't separate the egg whites and yolks. But if you want breakfast magic, don't skip that step!
Ingredients
For the gingerbread waffles
- 1 ½ cups almond flour
- ½ cup arrowroot flour
- 2 tablespoons coconut sugar
- ½ teaspoon baking soda
- 1 teaspoon gingerbread spice (see below)
- ¼ cup non-dairy milk (such as cashew or almond milk)
- ½ cup melted unrefined coconut oil or ghee
- 2 tablespoons organic molasses (not blackstrap)
- 1 teaspoon vanilla extract
- 3 large eggs, yolks and whites divided
For the gingerbread spice mix
Instructions
- Add the spices for the gingerbread spice mix to a small jar or bowl and stir until fully combined. Store in an airtight jar until ready to use.
- Preheat a waffle iron using manufacturer's directions.
- In a large mixing bowl, combine the almond flour, arrowroot flour, coconut sugar, baking soda, and 1 teaspoon gingerbread spice, stirring with a spatula until fully combined.
- Separate the egg whites from the yolks, adding the whites to a small mixing bowl. Add the egg yolks to a separate bowl along with the non-dairy milk, coconut oil/ghee, molasses, and vanilla extract. Whisk until smooth. Add the wet ingredients (except for the egg whites) to the dry ingredients and stir until fully combined.
- Using a hand mixer, stand mixer, or whisking by hand, beat the egg whites until stiff peaks form, about 5 minutes. You'll know the egg whites are ready when they're light and fluffy and the peaks no longer dissolve back into themselves when you pause beating. Immediately fold the egg whites into the waffle batter with a spatula, stirring just until combined.
- Add the batter to the waffle maker, using manufacturer's instructions to cook to your liking (5 minutes at medium-high for my waffle maker). Serve with maple syrup or store in an airtight container in the refrigerator for up to 2 weeks.
Njomza says
Love ginger and cinnamon. Thanks for sharing!
Chelsea says
Thanks for stopping by!