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December 20, 2018

Remember to stop and smell the flours 🌾 by flour, I mean @bobsredmill organic stone ground whole grain wheat flour! Why? Because then you too, can make my Iced Gingerbread Waffles #ad 🙌🏻 I want to know…👇🏼
What is your go-to holiday breakfast meal? #BRMHolidayBaking
I love making waffles or pancakes because they’re easy to prepare, delicious and require a quick cleanup! Also, it gives me an opportunity to use #BobsRedMill high-quality whole grain products to satisfy all vegan, paleo and gluten-free baking needs in our house. If you love gingerbread as much as I do, then these waffles might just be for you! #keepingupwiththedietitian



Iced Gingerbread Waffles. (Serves 5)
- 1c Bob’s Red Mill buttermilk pancake and waffle mix
- 1.5 tsp cinnamon
- 3/4 tsp ginger, ground
- 1/8 tsp cloves, ground
- 1/8 tsp nutmeg
- 1 tsp sea salt
- ½ tsp baking powder
- 2 eggs
- 3/4c non-fat milk
- 1 tbsp olive oil
- 1 tsp vanilla
- 1.5 tbsp molasses
- Icing sugar (optional) •
👉🏼Preheat waffle maker.
👉🏼Sift together the pancake & waffle mix, the spices, salt and baking powder – set aside.
👉🏼Separate the egg yolks from the egg whites. Beat the yolks thoroughly and then whisk in the milk, oil, vanilla and molasses.
👉🏼Beat the egg whites – set aside.

👉🏼Add wet ingredients (not egg whites) to dry ingredients and mix gently until combined – avoid overmixing.
👉🏼Fold the beaten egg whites into the batter using a rubber spatula.
👉🏼Spray both surfaces of the waffle iron with cooking spray.
👉🏼Ladle 1/3c of batter onto the pancake maker and cook according to the indicator light – remove cooked waffles.

👉🏼Sift small amount of icing sugar and serve immediately

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