Gingerbread Waffles with Whipped Coconut Cream
I have to admit ... I've kind of become a bit of a waffle snob. Like I'll only splurge on a waffle if I'm certain that it's going to be a really, reallllly delicious one. Like a real-deal Belgian waffle, fresh out of the waffle maker ... so good that you kind of close your eyes when you eat it that first bite. You know what I mean? That's what I call a worth-it-waffle! And to be honest, I wasn't sure if a healthier waffle could ever quite measure up to the decadent real thing. But boy was I wrong!
I started using Simple Mills pancake and waffle mix to try to satisfy my Sunday morning waffle craving in a lighter & healthier way, and I haven't looked back since. I'm seriously obsessed with their products - their crackers are always on my meal plans for clients and their cookies or muffin mixes are always on my "approved treats" list. Which is why I was SO excited when they asked me to come up with a fun, festive recipe using one of their boxed mixes.
Their waffle mix, and all of their other mixes for that matter, are made with super simple and clean ingredients like almond flour and coconut flour, and they're lightly sweetened with coconut sugar, which is my preferred way to sweeten things up! The pancake & waffle mix is the perfect base that allows you to get creative and add all of your favorite flavors. Which brings me to these Gingerbread Waffles with Whipped Coconut Cream. Oh my goodness - this is the ultimate way to celebrate Fall (and the whole holiday season), satisfy those sweet brunch cravings, and still feel light and ready to take on the day afterwards (rather than needing a pair of stretchy yoga pants and a post-brunch nap). Once you try this easy recipe, you'll be totally hooked!
For the waffles:
1 1/4 cup Simple Mills Pancake & Waffle Mix
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 cup unsweetened almond milk
2 tbsp melted coconut oil
1 tbsp blackstrap molasses
1 tbsp vanilla extract
Optional garnish: sprinkle of chopped pecans
You'll also need: a waffle maker (my fave!) and coconut oil spray
For the whipped coconut cream:
1 can full-fat coconut milk, refrigerated overnight
1 tsp vanilla extract
Makes 5 Belgian-style waffles.
1. Mix dry ingredients in a bowl.
2. In a separate bowl, whisk together wet ingredients. Pour the wet ingredients into the dry and whisk together until fully combined and smooth.
3. Plug in your waffle maker. While you wait for it to heat up, make the whipped coconut cream.
4. Remove coconut milk from the fridge. After being refrigerated, the cream will have separated from the coconut water. Flip the can over, open it, and pour out the water (or save it for smoothies!). Scoop the remaining cream into a bowl. Add vanilla extract, and mix with a hand mixer until creamy yet fluffy, about a minute. Set aside.
5. Spray waffle maker with coconut oil spray. You can also grease it with a pastry brush and melted butter or coconut oil.
6. Pour or ladle waffle batter into waffle maker and cook until your waffle maker tells you it's time to dig in (cook times will vary by waffle maker)
7. Remove waffle and top with a spoonful of coconut whipped cream, a sprinkle of cinnamon, and garnish with chopped pecans.
Sunday morning happiness right here. So excited for you to try these gingerbread waffles!! Let me know how much you love them!
This post is brought to you by Simple Mills. All content, opinions, and words are my own. Thank you for supporting the brands that allow me to create fun, new content like this for Weeknight Bite!
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Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.