When I was younger I didn’t like pancakes but loved waffles, makes total sense right? Something about the perfectly arranged little syrup bowls were so much more appealing imbedded in my breakfast than a flat old pancake! When we first got a waffle maker, it was waffles every Saturday for probably too long, not that you can ever have too many waffles. Since moving out I have not had a waffle maker with me, and naturally gravitated toward pancakes, but boy do I miss waffles and these ginger ones took it to a whole new level!
They’re slightly sweetened with maple syrup and a touch of cane sugar, with a nutty undertone of almond, citrus hint from lemon, and of course a lovely swirl of ginger. I always include molasses in my ginger recipes for that extra special flavour, and topped with pecans these babies had me smiling all morning! They’d be a perfect Christmas breakfast, but I plan to include these delicious waffles in to my weekly breakfast plan 🙂
Ingredients – Makes 3 small waffles
- 1 tbs coconut oil (or canola oil)
- 1 tbs molasses
- 1 tbs cane sugar (or maple syrup)
- 1 tbs maple syrup
- 2 tbs ground flaxseed
- 1 tsp almond extract
- 1 tsp lemon juice (or orange extract)
- 3/4 cup of whole wheat flour (or buck wheat)
- 1 tbs almond meal (or flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 tbs of ginger
- 1/4 cup pecan pieces (optional)
- 1/2 cup of mik (nut, hemp or rice)
Directions
- Melt the coconut oil, add the sweeteners, flaxseed and almond. Let sit for a few minutes.
- Mix the flour, baking soda/powder, spices and salt then add to the wet mixture.
- Stir in the milk to the mixture.
- Add abit of flour to slightly cover the nut add ins, then gently mix in to the batter being careful not to overmix.
- Lightly grease a waffle iron and bake on medium until ready!
Best served warm, or could be refrigerated for 2 days.I have not tried freezing them myself but they should keep for up to 7-10 days frozen.
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