Truth time: I’m very happy fall is almost over, because that means I can break out my fuzzy santa pajamas and blast Christmas music while I cook with zero shame (Okay, I was already doing this, but now it doesn’t look AS strange). 😉
Sunday mornings are my favorite because I take a rest day that day, which means I can sleep in and truly enjoy the morning. Part of enjoying the morning is taking extra time to make my breakfast. That also means I have extra time to enjoy my coffee and procrastinate getting ready by baking. Ah yes, my favorite way to spend the day.
I always thought I was a pancake > waffle kind of girl, but when I received a waffle iron for my birthday (#justfoodbloggerthings???), the tides turned. All the sudden, I started craving waffles left and right, but I’m not complaining. I also love waffles because they can be turned into a sandwich, which is exactly what I did after I photographed this recipe. Let’s move on to the recipe.
Gingerbread screams Christmas, and I already know I’ll be making these on Christmas morning with my family. I did use pumpkin puree in this recipe, but I couldn’t taste it at all and it just added texture- something I look for. With gingerbread flavored anything, you truly cannot go wrong. Plus, these are single serving!! Yes, have zero guilt about eating a whole batch of waffles (arm raised emoji inserted here)
INGREDIENTS (Serves one):
1/4 cup oats
1/4 cup whole wheat flour
2 tbsp coconut flour
1/4 cup pumpkin puree
1 egg + 1 egg white
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1 tsp brown sugar*
1/2 cup cashew milk**
1.) Pre-heat your waffle iron according to it’s directions.
2.) In a mixing bowl, combine all the dry ingredients and mix well. Make sure there are no clumps of baking powder or anything of that nature.
3.) Add in the wet ingredients (pumpkin, egg and egg white, extract, milk) and mix with the dry mixture. Make sue there are no clumps of egg or anything.
4.) Once your ion is ready, spray with a non stick spray (DO NOT FORGET THIS STEP) and pour about 1/4 cup of the mixture on it. Spread the mixture out and close the iron. Mine told me when the waffle was ready, but if yours doesn’t, I’d check it about one and a half minutes later to see if it’s ready. If it’s not ready then, close for ten more seconds. Again, this step is only important if your waffle iron doesn’t tell you when it’s ready. Once done, transfer to a plate to cool.
5.) Repeat the previous step until all of the batter is used up. Top the waffles with whatever you choose (I did peanut butter, yogurt, fruit, and cinnamon) and enjoy!
*=you can use another sweeter, but this is what I find tastes best for the recipe.
**= you can use the milk of your choice, but I prefer cashew milk.
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