Christmas morning just calls for gingerbread waffles for breakfast, doesn’t it?
These delicious waffles would even have Martha asking for seconds. But wait these are Martha’s waffles..I found this recipe in the Martha Stewart magazine that I used to subscribe to many years ago.
Yes those were the days that we got new recipes from magazines and not from Pinterest.
And who wouldn’t love gingerbread waffles for breakfast?? Well that is what I thought. So I decided to give this recipe a try and really my family loves when I try new recipes ( insert eye roll here)…Usually because I am trying to pass on a healthier version of a high sugar treat. But these waffles are already pretty healthy (low sugar) and you can even make them with a gluten free option.
Once I made them, the family was hooked.
Preparation
You are going to want to have 3 separate bowls in preparation to making these waffles. One for the dry ingredients, one for the wet ingredients and one for beating the egg whites. Combine the wet and dry and then gently fold in the beaten egg whites. Done.
Now all that is left is to cook them.
Garnish
The best way to garnish these gingerbread waffles for breakfast is to just be simple. They already have such a strong flavour you do not want to overdue it. So maybe a dab of butter, a little maple syrup or even yet, whip some whole cream and slightly sweeten with maple syrup (our fav!). If you feel so inclined, you could even add some fresh raspberries to the plate.
Gingerbread Waffles
Combine dry ingredients in one bowl
2 cups flour (**can also use oat flour for gluten free option. See note below**)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/4 cup cane sugar
In another bowl, combine liquid ingredients
3 eggs, separated
1/2 cup molasses (I use Wholesome Sweeteners Unsulphured Organic Molasses)
1 – 1/2 cups buttermilk
8 tbsp melted butter
Beat the egg whites until stiff
Combine the dry and wet ingredients and then gently fold in the egg whites until fully mixed.
Cook in your preheated waffle pan. Enjoy!
These can also be made a day or two ahead and reheated in the oven or toaster oven.
NOTE: If you can not find oat flour, you can just blend 2 cups of gluten free oats (Only Oats) until a flour texture has been achieved.
Either gluten full or gluten free, your Christmas morning breakfast will be scrumdilly-uptious with these waffles!!!
Need another option for Christmas morning, look no further then Our Bundts and Balls 😉
Enjoy and Merry Christmas!!
Danni
XOXO
Just printed and will be trying. Thanks. Papa