Easy Vegan Gluten-Free Gingerbread Waffles

Gluten-free Flourless Gingerbread Waffles topped with whipped cream, pomegranate arils, and powdered sugar.

5 from 7 votes

Easy Vegan Gluten-Free Gingerbread Waffles

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 Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: allergy-free, belgian, breakfast, brunch, christmas, classic, cranberry, dairy-free, easy, fall recipe, fluffy, gingerbread, gluten-free, healthy, holidays, homemade, indulge, natural, nut-free, plant-based, recipe, spices, traditional, vegan, waffles

Servings: Waffles

Calories: 351kcal

Author: Shanika

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!)

US Customary - Metric

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!

Notes

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