Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup unsweetened almond milk (or other plant milk)
- ¼ cup molasses
- 2 tbsp melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- In a separate bowl or large measuring cup, mix together the almond milk, molasses, melted coconut oil, apple cider vinegar, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. It is okay if the batter has a few lumps; do not overmix.
- Lightly grease the hot waffle iron with a little oil or non-stick spray. Pour the appropriate amount of batter onto the center of the waffle iron.
- Close the lid and cook until the waffles are golden brown and crisp on the outside, usually about 4-5 minutes depending on your waffle maker.
- Carefully remove the waffles and serve immediately. Garnish with fresh berries, a dusting of powdered sugar, or a generous drizzle of maple syrup.
Notes
Storage: Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven for the best results. They can also be frozen for up to 1 month.
Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. The texture will remain tender and delicious.