These grain-free gingerbread waffles are so easy to make, and are packed with so much flavor. They’re perfect for breakfast on-the-go or a holiday brunch!
Festive-flavored gingerbread waffles are just what you need for the holidays! These waffles are healthy to make as-is and eat on-the-go, or you can fancy them up with your favorite festive toppings for the masses. Annnnnd they can easily be made in advance and reheated! These gingerbread waffles are a must-make in December.
what makes this waffle recipe grain-free
These Gingerbread Waffles are grain-free and dairy-free made using almond meal, coconut flour and maple syrup. These are pretty clean as far as ingredients go, using only natural sweeteners. This recipe is naturally gluten-free.
They are not whole30 approved because of the maple syrup + vanilla extract. I have tried these waffles without maple syrup or vanilla, and the texture is still perfect, so technically you could eat these on whole30, but this is one waffle recipe I’d wait to create until you’re done with that journey.
You can easily turn these waffles into keto waffles by swapping the maple syrup with another low-carb sweetener like Monk Fruit or erythritol – but I haven’t tested it that way, so I couldn’t tell you for sure the quantities – play around with it and let me know how they turn out!
How to make grain-free gingerbread waffles
To get that gingerbread taste, this recipe uses ground ginger, cloves, cinnamon and nutmeg. I also recommend gingerbread syrup. You can make your own using this recipe, or you can find a store-bought brand, such as Torani. Alternatively, you can use molasses in a pinch.
If you opt to use molasses instead, make sure to use unsulphured molasses. Blackstrap molasses is processed differently, and while technically a ‘cleaner’ swap, it is not sweet but rather bitter and will affect the flavor of your waffles. This will all be reflected in the recipe card below.
Can these waffles be made in advance?
This grain-free Gingerbread Waffle recipe is just like any boxed waffle mix in that yes, you can make these waffles ahead of time. One of my favorite things to do is make a double or triple batch of gingerbread waffles and either freeze (up to 3-months) or have in the fridge to reheat throughout the week. These waffles can easily be crisped back up in the toaster, toaster oven or regular oven.
If you’re reheating after freezing, you would just want to thaw completely before heating. If you want crispy edges, reheat in a toaster oven, regular oven, or skillet. If you’re grabbing and going (ahem and eating these in the car), the microwave is fine too.
I love to serve these Gingerbread Waffles with a little melted ghee or Kerrygold butter and a drizzle of gingerbread syrup (or maple syrup!) – On weekends with friends – or for a holiday brunch, I go all out with sugared cranberries and homemade whipped cream. Mimosas optional, but highly recommend!
other gingerbread recipes you’ll love
grain-free gingerbread waffles
- 4 large eggs, whisked
- 2 tablespoons gingerbread syrup - or 1 tablespoon molasses**
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 cup almond meal, finely ground - also called almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch of sea salt
- cranberries, bananas, whipped cream, maple syrup, honey, etc - optional
- In a medium size bowl, combine 4 whisked eggs, gingerbread syrup (or molasses), vanilla extract and maple syrup . Mix well to combine until smooth.
- Whisk in baking powder, almond meal, coconut flour, spices, and sea salt. Mix until well combined and no lumps remain.
- Grease your waffle iron according to the manual's instructions; then, pour batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.
- Top with butter/ghee, nuts, and/or fruit, whipped cream and syrup. Up to you!
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