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Food

Gingerbread Waffles

goop

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.

Serves 4

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.

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