Description
Whole Wheat Gingerbread Waffles are a healthy, yet fabulous holiday breakfast! The perfect Christmas morning breakfast! You can even make the batter the night before and they are ready to go in the morning! My whole family loves these healthy waffles.
Ingredients
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 2/3 cup Sucanat or brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk (I used almond milk–any kind will work)
- 1/3 cup blackstrap molasses (regular molasses will work, too)
- 1/2 cup (1 stick) melted butter, plus some to butter the iron if needed
- toppings of choice
Instructions
Preheat your waffle iron.
In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate medium bowl, beat the eats and Sucanat until they are fluffy. Next, beat in the pumpkin, milk, molasses, and melted butter.
Stir the wet ingredients into the dry ingredients until just moist. Don’t overstir the batter. If your waffle iron requires it, brush with a little of the extra melted butter and spoon the batter onto the iron. It will be a little thick; I used the back of a wooden spoon to spread it out on the iron. Cook your waffles and then serve with your toppings of choice. We prefer butter and real maple syrup. Enjoy!
Notes
Adapted from this Rachel Ray recipe
*Rachel’s recipe said it yielded 4 (4 section) waffles. I guess it just depends on the size of your waffle maker.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 446
- Sugar: 29g
- Sodium: 440mg
- Fat: 17.4g
- Carbohydrates: 64.7g
- Protein: 11.8g