Gingerbread Waffles
Gingerbread-flavored waffles deliver all the festive vibes of the holidays with minimal effort. They’re fun to make with kids. And between the ganache, coconut whipped cream, and lemon-ginger compound butter, there’s bound to be a topping to make everyone—kids and adults alike—very happy.
For the waffles:
1 pouch Cup4Cup gluten-free pancake mix
3 eggs
1¼ cups milk or almond milk
6 tablespoons melted, cooled butter
2 tablespoons date nectar
½ teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon salt
for the lemon-ginger compound butter:
½ stick softened butter
½ teaspoon fresh grated ginger
zest of ½ lemon
½ teaspoon cinnamon
For the dark-chocolate coconut ganache:
1 cup full-fat coconut milk
1 cup semisweet chocolate chips
nondairy whipped cream (we like coconut)
1. Combine all the waffle ingredients in a mixing bowl and mix until smooth.
2. Heat a nonstick waffle iron to medium-high, then pour about ¼ cup batter into the center and cook until the automated timer on the waffle maker says it’s ready, usually about 3 minutes.
3. To make the compound butter, combine all the ingredients and chill until ready to serve.
4. To make the ganache, warm the coconut milk in a saucepan over medium heat until just boiling. Then pour the warmed coconut milk over the chocolate chips in a heatproof mixing bowl and whisk until the milk melts the chocolate completely.
5. Serve the waffles with the nondairy whipped cream, ganache, and compound butter—and enjoy.
Originally featured in Christmas Breakfasts for Any Scenario and Crowd Size
