Gingerbread for breakfast! These delicious vegan waffles are made with gluten free teff flour. The creamy vegan maple cinnamon sauce is perfect for drizzling or dunking. Extra waffles can be frozen and reheated in the toaster.
"Flax egg": In a small bowl, whisk together flax and water. Let sit for 10 minutes to thicken.
Dry ingredients: In a large bowl, whisk together teff flour, baking powder, ginger, cinnamon, nutmeg, allspice and salt.
Wet ingredients: In a medium bowl, whisk together "flax egg", milk, coconut oil, molasses, and sugar.
Combine and cook: Add wet ingredients to dry and whisk until combined. The batter will be fairly thick. Scoop some of the batter into a hot waffle maker and cook through. Take care when removing the waffle from the machine, they'll be on the softer side. Repeat with the remaining batter. Serve hot with Maple Cinnamon Drizzle or maple syrup.
Maple Cinnamon Drizzle (optional, see note 2)
Make: Scoop out the thick coconut solids from the can (discard the liquid or keep for another use) and transfer to a small bowl. Add maple syrup, vanilla seeds, and cinnamon. Whisk until the coconut softens into a smooth sauce. If it needs further loosening, add a splash of non-dairy milk.
Notes
Milk: Room temperature milk will prevent the coconut oil from solidifying when mixing.
Maple Cinnamon Drizzle: Can be replaced with maple syrup. This recipe makes extra Maple Cinnamon Drizzle (excluded from nutritional estimate). Refrigerate leftovers and use within 3 days. It'll firm up in the fridge, so let it come back to room temperature and stir before using. Extra Maple Cinnamon Drizzle would be delicious drizzled on oatmeal, added to smoothies, or dipping dates into.
How to freeze waffles: After cooking, let waffles cool on a rack. Transfer to a freezer bag and freeze. Reheat in a toaster.