This recipe for easy vegan gluten free gingerbread waffles are a great breakfast idea for Christmas morning (or any other morning during the holidays!).
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.
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 in the red bag, NOT the blue bag!), 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.