Gluten-free and vegan gingerbread waffles make a delicious holiday breakfast. With cozy warming spices, slightly sweet, deep flavors of molasses and a nutty texture, they'll become a quick seasonal favorite.
Combine milk and apple cider vinegar in a small bowl. Set aside and let sit.
Sift the dry ingredients (flours, baking powder and spices) into a large bowl.
Whisk together the maple syrup, coconut oil, molasses and vanilla in a small bowl.
Add the maple syrup mixture to the dry ingredients. Stir to combine then add the milk and whisk until smooth. Try not to over-mix but make sure all the dry ingredients are incorporated. Let the batter sit for 2-3 minutes to thicken.
Place about 1/2 cupful of batter onto the waffle iron (this will vary by size and type of waffle maker you have), close the lid and cook until done. I set mine to 4/5 for doneness which results in crispy edges with a soft interior.
Remove the cooked waffle to a cooling rack and repeat with remaining batter.
Top with powdered sugar and maple syrup for serving.
Notes
*I used walnut milk for this recipe but it can be made with almond, cashew, oat, macadamia milk or any other nut or plant-based milk. Dairy milk can also be used if preferred.