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.
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.
Notes
Age: 9 months and upTo 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.