Healthy Gingerbread Waffles
Healthy Gingerbread Waffles – made with white whole wheat flour, coconut oil, iron filled molasses and ground ginger are a perfect way to introduce the rich, comforting and festive flavor of gingerbread to baby and toddler.
Servings: 10 waffles
- 2 cup white whole wheat flour, or unbleached, all-purpose or gluten-free
- 1 tbsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup coconut oil or butter melted
- 3 tbsp molasses
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1-2 c milk regular, almond, coconut, hemp, etc.
Prep: Heat waffle iron on medium.
Whisk: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
Mix: In a medium bowl, whisk together the eggs, coconut oil or butter, molasses, maple syrup, vanilla and 1 cup of milk.
Blend: Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter. I have found that the gluten-free flour needs more milk than the white whole wheat flour.
Pour: Pour 1/4 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.
Eat: Let cool slightly and serve.
Age: 9 months and up
To make Gluten-Free – use a one-for-one gluten-free mix, this is our favorite brand.
Storage: you can store any leftover waffles in an air-tight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Freeze and Reheat – you can absolutely freeze any leftovers waffles. To reheat simply pop a frozen waffle into the toaster or toaster oven and toast until warm.
Serving: 1waffle | Calories: 188kcal | Carbohydrates: 27g | Protein: 5.3g | Fat: 7.7g | Saturated Fat: 5.5g | Cholesterol: 41mg | Sodium: 89mg | Potassium: 353mg | Fiber: 2.6g | Sugar: 7.9g | Calcium: 118mg