Unlike 99% of the time, I woke up this morning actually wanting a sweet breakfast instead of my usual savory go-to fare (toast/eggs/veggies)…so here is the very tasty result of some experimenting (and some recent gingerbread cookie cravings). Mind you, I still wanted a breakfast that would be hearty and high in fiber and protein. These waffles are just what I was hoping for. The secret is to grind rolled oats into flour, and the rest is pretty much a piece of cake. Your kitchen will smell heavenly, just like when you have gingerbread cookies in the oven. Very easy to make (notice that they only require the use of a single mixing bowl), and healthy too! I haven’t tried freezing them yet, but I think it would work well for convenient reheating in the toaster. Makes about 4 waffles. Adapted from the brilliant Cookie + Kate.
- 1.5 cups rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 eggs
- 2 Tbsp honey
- 1 Tbsp blackstrap molasses
- 1 tsp real vanilla
- 2 Tbsp Earth Balance buttery spread, melted
- 1 cup unsweetened non-dairy milk (I use TJ’s coconut milk beverage)
Process the oats in the food processor for about a minute until they become flour.
Add the remainder of the dry ingredients and pulse briefly until well mixed.
Meanwhile, in a large mixing bowl, whisk together the wet ingredients, adding the melted Earth Balance last.
Add the dry ingredients to the wet and mix well. Let sit for about 10 minutes until the mixture thickens.
Meanwhile, grease and preheat your waffle iron (I used TJ’s coconut oil cooking spray). Spoon about 1/3 cup of waffle batter in and let them cook until just browning and crisping at the edges.
Serve with whatever you like on your waffles (fresh berries are my favorite!). Have a beautiful day!