Healthy Gingerbread Waffles are a wholesome and delicious breakfast for the entire family! Made with white whole wheat flour, coconut oil, iron filled molasses and ground ginger, these waffles are the perfect way to introduce the rich, comforting and festive flavor of gingerbread to baby and toddler. Great for Baby-Led Weaning!
These gingerbread waffles are going to make your little one’s Christmas morning!
Okay, you’re right.. that’s totally not true.
Playing with the boxes from the presents they just opened is what is going to make their morning😉.
So let me rephrase, these gingerbread waffles are going to make your little one’s Christmas morning brunch!
These waffles are SOOOO good that they totally made the cut – they will be part of my Christmas brunch table this year and every year going forward! Served with coconut whipped cream and chopped pears, of course.
Light, fluffy and filled with just enough gingerbread spice to make them a celebration in your mouth.
Perfect for 9 months – 100 years! These waffles are great for the entire crowd.
Here’s to a yummy and festive holiday season!
Reasons to Love These Gingerbread Waffles
- Have the perfect amount of gingerbread spices for babies – adults to enjoy.
- Can be made with White Whole Wheat or Gluten-Free Flour (both taste delicious).
- Dairy-Free – can be made with any type of milk – regular almond, coconut, hemp, etc.
- Nut-Free (perfect to send to preschool as a snack or in a school lunch).
- Perfect for all ages 9 months and up.
- Great for Baby-Led Weaning.
- Freezer-Friendly for those crazy busy mornings.
- Filled with iron from the molasses.
- White Whole Wheat Flour – you can also use gluten-free flour, all-purpose or whole wheat pastry flour in this recipe.
- Coconut Oil – you can also use mild olive oil, avocado oil or melted butter.
- Molasses – you can use either Blackstrap Molasses or Cooking Molasses in this recipe. I prefer using Blackstrap Molasses as it has more iron than cooking molasses, but it does have a slightly more robust flavor than cooking molasses which can be a little sweeter.
- Maple Syrup – you can also use regular sugar or honey.
- Milk – you can use regular milk or any plant-based milk you prefer – almond, oat, soy, hemp, etc. If using plant-based milk, just make sure you use a plain version without added sugar.
- Baking Powder
- Spices – ground ginger, cinnamon, nutmeg, cloves, vanilla extract and salt are used in this recipe.
Ways to Serve these Waffles
- Drizzled with a little maple syrup and sprinkled with hemp seeds.
- Topped with raspberries. strawberries, pear chunks and a drizzle of honey.
- Spread with cream cheese and your favorite jam and made into a sandwich.
- Topped with coconut whipped cream and a sprinkle of cinnamon and dusted with powdered sugar.
- Cut into strips and served with a small bowl of yogurt to dip them in.
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.
To reheat any frozen waffles simply pop a frozen waffle into the toaster or toaster oven and toast until warm.
TIPS FOR MAKING THE BEST WAFFLES
- Gently Mix Together – for a fluffy and soft waffle, gently mix together the wet and dry ingredients until just incorporated. Over mixing the batter will make for a denser and harder waffle.
- Use Fresh Spices – to get the most flavorful waffles, make sure you use fresh spices. Most spices have a shelf-life of 6 months.
- No Sticking – make sure you generously grease the waffle iron so the waffles don’t stick.
MORE BREAKFAST RECIPES
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.
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