Easy Vegan Gluten-Free Gingerbread Waffles

Waffles are a fabulous breakfast option but are often overlooked because of their gluten content. By using GF oats, you can make these delightful Easy Vegan Gluten-Free Gingerbread Waffles, perfect for plant-based folks who also are gluten-free. Simply make this effortless batter right inside the blender before cooking off in your waffle iron!

Welcome back, and happy holidays! Once the cold weather hits, I am ready for heavier foods. My body craves the carbs and healthy fat that summer tends to ignore, and I am here for it! That means waffles for breakfast, pasta for lunch, and veggie wellington for dinner. These are all winter staples in my household! After all, these foods keep us warm in the cold weather.

For a festive and fun holiday brunch, make these sweet and crunchy Easy Vegan Gluten-Free Gingerbread Waffles! They contain oats, oat milk, and other plant-based ingredients that are 100% gluten-free. Even if you are a meat-eater, you will still adore these waffles! Plus, if you're a true gingerbread lover, then you'll surely love this homemade Gingerbread Cinnamon Roll, Vegan Gingerbread latte, Vegan Gingerbread Donuts + Chai Glaze, and Vegan Gingerbread Cake + Chai Buttercream, which is the perfect holiday staples for the entire family!

The gingerbread flavor is these waffles perfectly mimics a sweet, crisp gingerbread cookie. Gingerbread spices are so delicious and can be added to almost anything. Plus, most of us have the pantry items in our cabinets right now!

Enjoy your holiday weekend with these amazing waffles for breakfast on Christmas morning. The whole family will go nuts for these after a long morning of opening gifts!

How to Make Waffles Vegan and Gluten-Free

Turning traditional recipes plant-based or gluten-free is much easier than one might assume. For every regular ingredient, there is a plant-based alternative and a gluten-free alternative.

For example, to remove eggs from a recipe to make it vegan, you can use soaked flaxseeds, applesauce, egg replacer, or mung bean. All of these items are totally vegan and are a binding ingredient in cooking or baking, much like eggs.

Making foods gluten-free can be easy as well. There are many flour blends out there that are GF, yet mimic the ease and simplicity of regular wheat flour. 

Some GF flours I like are:

• Oat flour
• Almond flour
• 1:1 all-purpose GF flour
• Rice flour (brown or white)
• Tapioca flour
• Corn flour (cornstarch)

Be sure to add some xanthan gum to your flour blend if your recipe calls for it! This helps the baked goods with texture while baking, although some flour mixes contain xanthan gum already. Be sure to check the ingredients!

Ingredients in Easy Vegan Gluten-Free Gingerbread Waffles

For the Wet Ingredients:

• 1 ½ cups oat milk
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• ¼ cup agave
• 2 tablespoons almond butter
• ¼ cup molasses

For the Dry Ingredients:

• 4 cups GF rolled oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• ½ teaspoon sea salt

Toppings:

• organic powdered sugar, for sprinkling
• Pomegranate arils

How to Make Easy Vegan Gluten-Free Gingerbread Waffles

Preheat your waffle maker to the desired setting––medium-high heat worked for me!

In a measuring cup or small bowl, add the oat milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.

Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. 

NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.

Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until the batter is smooth.

Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.

Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.

To serve–stack waffles (whole or cut), top with pomegranate arils, and a sprinkle of powdered sugar, and drizzle with maple syrup.

Bon Appetit!

Other Recipes You'll Love

If you love these Easy Vegan Gluten-Free Gingerbread Waffles as much as I do, you will also enjoy these recipes!

• Caramel Apple French Toast Trifle
• Cinnamon Brown Butter French Toast Casserole
• Vegan Banana Blueberry Pecan Crumble Muffins
• Apple Spice Cornmeal Waffles
• Raspberry Pecan Vegan Waffles

 Easy Vegan Gluten-Free Gingerbread Waffles

December 29, 2019 •

By Shanika

5 from 7 votes

These Easy Vegan Gluten-Free Gingerbread Waffles are the perfect option for allergy sensitivity to grains, gluten, and dairy. Made in just one bowl, these waffles are naturally sweetened, boast of their warm spices, fluffy, thick, airy, and topped with a delicious cranberry compote that creates a killer flavor profile!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Serves: 6 Waffles

Units:

US Customary|Metric

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Ingredients

WET INGREDIENTS:

• 1 ½ cups Oat milk (You can use your fave plant-based milk!)
• 1 tablespoon apple cider vinegar
• 2 tsps vanilla extract
• ¼ cup Agave
• 2 Tbsps almond butter
• ¼ cup molasses (See Notes!)

DRY INGREDIENTS:

• 4 cups GF rolled oats
• 2 tsps baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 tsps ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• ½ teaspoon sea salt

TOPPINGS:

• organic powdered sugar, for sprinkling
• Pomegranate arils (See Notes!)

Instructions

TO MAKE WAFFLES:

• Preheat your waffle maker to desired setting––medium-high heat worked for me!
• In a measuring cup or small bowl, add the Oat milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
• Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
• Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
• Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
• Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
• To serve–stack waffles (whole or cut), top with pomegranate arils, and sprinkles of powdered sugar, and drizzle with maple syrup.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
• FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
• REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles.
• NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
• OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
• TOPPING OPTIONS: Instead of pomegranate arils, these waffles can be topped with fresh berries, orange wedges, fresh cranberries, coconut whipped cream, or a cranberry sauce. 

Nutrition

Calories: 351kcal | Carbohydrates: 63g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 556mg | Potassium: 492mg | Fiber: 7g | Sugar: 22g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 4mg

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