This recipe for festive, easy vegan gluten free gingerbread waffles are perfect to serve on Christmas morning (or any other morning during the holidays!).
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When I shared my recipe for my easy vegan gluten free waffles a while back, I teased that I would be sharing a new gingerbread waffle recipe closer to the holidays. Well, here it is: Vegan Gluten Free Gingerbread Waffles in all its glorious deliciousness. Trust me, it was worth the wait!
Building gingerbread houses during the holidays isn’t really my thing. They’re pretty, but I don’t have the patience for something so intricate. I’ll do the quick little kits with my kids but that’s as far as I can go (huge credit to those of you who make gingerbread houses like these!).
I prefer to fix my gingerbread cravings with things like:
- gingerbread chocolate chip muffins
- chewy vegan gluten free gingerbread cookies
- vegan gluten free gingerbread loaves …and of course, gingerbread waffles!
I made these waffles for our Christmas morning breakfast the first year I had a waffle maker and they were a hit so they make return appearances each holiday. I think I’ve started a new holiday family tradition! They turned out so well this year, the kids asked me to make them again the next day. Well, children…if you insist…you don’t have to ask twice…!
Unfortunately, to make them again, I didn’t have a key ingredient so it had to wait a few days. When I did make them again, it was for lunch this time.
Because, why not? It’s the holidays, treat yo’self.
I also took that time as an opportunity to snap these pictures so I could finally share the recipe here with you.
The mix for these vegan gluten free gingerbread waffles comes together quickly, the hardest part is waiting for the entire batch to cook (they smell amazing as you will soon see!).
They’re filled with warm gingerbread spices and flavour, so the first bite, and every other bite, will taste just like the festive season.
Like my other waffle recipes, these are also crispy on the outside and soft on the inside. That’s just the way waffles should be, right?
Is There a Waffle Maker You Recommend?
Yes. This is the one I own and love:
I have had it for quite a few years now and it’s still going strong, It’s inexpensive and the non-stick coating is Teflon free and very durable. It’s still non-stick after all this time!
What is The Best Way to Keep Waffles Crisp and Warm While Cooking the Entire Batch?
I’ve outlined my favourite way to do this here: How to Keep Homemade Waffles Crisp Because no one wants a soggy waffle!
Can I Freeze These Waffles?
Yes! These vegan gingerbread waffles freeze very well.
To enjoy them later, simply cool the waffles after they’ve been made, cut into quarters as shown in the picture, and freeze in an airtight bag or container. When you’re ready to enjoy them, quickly heat in the toaster, oven, or toaster oven.
What Should They Be Served With?
Whatever you like! Here are some suggestions on what to serve them with:
- pure maple syrup
- fresh fruits or berries
- a spoonful of vanilla bean coconut whipped cream.
They’re such a great treat for the holidays! And…if you have the ingredients and a craving that’s strong enough, serve them in the middle of July too. Why not? I’ll never judge you for that (because I will likely be doing the same :)).
If you like this vegan gingerbread waffle recipe, Check out all of my other gingerbread recipes and these others you may also like:
- Vegan Gingerbread Pancakes
- Vegan Gingerbread Latte
- Vegan Sticky Toffee Pudding
- Vegan Peppermint Patties
- 25 Vegan Food Gifts to Make and Give This Holiday
How to Make Vegan Gluten Free Gingerbread Waffles
Vegan Gluten Free Gingerbread Waffles
Ingredients:
- 1 1/4 cup unsweetened non-dairy milk (I use almond)
- 1/4 cup melted coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 2 tablespoons ground flax seeds
- 2 cups gluten-free flour blend (I use Bob's Red Mill brand, see note below)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Turn oven on to "warm" setting or to 200F to keep your finished waffles warm and crispy (see link to directions for this tip above).
- Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
- Whisk almond milk, coconut oil, pumpkin puree, molasses, and ground flax seeds together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
- Whisk flour, baking powder, baking soda, ground ginger, cinnamon, allspice, ground cloves, and salt together in a large bowl.
- Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
- Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Close waffle maker and cook according to your waffle maker's directions.
Recipe Notes:
- This recipe makes 4 standard sized round waffles.
- It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill <-- click that link to see it, it's the one with the red label, NOT the blue!), so please know that your results may not be the same as mine if you substitute with a different gluten-free flour.
- This recipe will NOT work with coconut flour.
- These waffles freeze very well, see note above.
- Nutrition info is based on 1 of 4 waffles, without garnishes or syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition Info:
Kelli H says
Very tasty! Only change I made was I used spelt flour and it worked great. Will make again!
Gwen says
So happy you like it, Kelli! And very good to know the recipe worked out well with spelt flour, thanks for letting me know 🙂
Mary says
I have made this recipe numerous times and it is awesome. I make up extra and we put them in the toaster another day. Great recipe!
Gwen says
I’m so happy to hear this, Mary, and I’m glad you like the recipe. It’s a favourite of mine and I can’t wait to make them again soon! 🙂 Thanks for your note!
Lauren says
Has anyone ever tried this with Namaste flour?
Gwen @ Delightful Adventures says
Hi Lauren! I have not tried with Namaste flour, we don’t have that brand available here in Canada that I know of. If you do end up trying it with Namaste, come back and let me know how it went! 🙂
Cheryl says
Looks like a great receipe but I don’t have a waffle maker. Would this batter work as pancakes?
Gwen says
Hi Cheryl,
A few adjustments would need to be made to turn this recipe into pancakes. I have been planning on doing just that but I have not had the time to experiment with it yet. If you want to try, you would have to reduce the oil down to a couple tablespoons. Let me know if you do try and how it goes!
Linda says
Had gluten free friends stop by last night and I wanted to fix them breakfast. Looked and found this. Was fantastic and right on with everything. Batter seemed thick but cooked up delicious. (So does my WW I make). She brought hazelnut milk. Really tasty waffles and wants the recipe. Thank you!
Gwen says
So happy to hear this, Linda! These waffles are definitely one of my favourites 🙂 Glad you found them and decided to try them for your guests!
Eric says
My wife and kids are gluten and dairy intolerant so I tried this. Batter was still too thick, which is something I’ve encountered before w gluten free flour (like making Namaste’s pancake recipe). As I have done when I’ve run into this before, I add more almond milk until the consistency is less viscous.
Really nice, love the flavor, crisp exterior, chewy inside. It’s a winner. Since we’re not vegan, we don’t have any issues using eggs, if I incorporated eggs, should I drop anything else out (like the flax??)?
Gwen says
HI Eric! I’m glad you tried it and that you liked the flavour and the texture. You are right, the flax mixture is the egg replacement. Technically, it should work of you swap the flax out for real eggs but since I have never tried this recipe with eggs myself, I can’t guarantee the results will be the same. If you do try, let me know how it goes!
Eric says
Thanks for the reply! Will make this again within the week w the eggs instead. Will let you know how it turns out!
Gwen says
I hope it works for you!
Rebecca says
Just wondering if Eric tested it using eggs & how it turned out. Would you replace the flax with one or two eggs? Gwen, The texture of your waffles look perfect!! I can’t wait to try them!!
Gwen says
Hi Rebecca!
I never heard back from Eric, so I’m not sure how things worked out for him. I have had people tell me that they’ve replaced the flax eggs for regular eggs in other recipes and they’ve reported back that the results were great. The most recent one was for my pumpkin spice muffins (see the comments here: http://delightfuladventures.com/vegan-gluten-free-pumpkin-spice-muffins/ )
Technically, replacing the flax for eggs should work fine. The flax mixture here would be the equivalent to 1 egg. BUT, I have never tried it myself, so I am unsure of what the results would be like. If you do try, please come back and let me know. I’m really curious 🙂 And yes, the texture is really perfect. I can’t wait to make these again soon!
Kristi @ My SF Kitchen says
Match made in heaven! 🙂 Happy New Year!
Gwen says
Definitely, thanks! Happy new year to you too, Kristi! 🙂