These Graham Cracker Gingerbread Waffles taste better than traditional gingerbread waffles because they’re made with graham flour! Graham flour is used to make graham crackers. I found graham flour after doing research on the different flours sold by Bob’s Red Mill. Graham Flour is basically an extra-coarse whole wheat flour. It is not the same as regular whole wheat flour. But, if you cannot find Graham Flour or if you don’t want to buy it, you can just use whole wheat flour. Or, I’d be creative and mix some graham cracker crumbs inside with the whole wheat flour.
I’ve been wanting to make graham cracker gingerbread waffles for so long. I wanted to wait until Christmas day to make them. Gingerbread just screams Christmas! I can’t think of a time during the year that I even think to make something with gingerbread flavors except for during Christmas time. Growing up, I never made gingerbread cookies or gingerbread houses. During Christmas, my mother would normally make German Chocolate Cake or brownies! We weren’t really into desserts much. Since I’m all about creating new traditions, I decided to change this. And besides, gingerbread just defines Christmas!
How to make graham cracker gingerbread waffles:
First off, purchase some graham flour. The key to this recipe is the graham cracker flour! Although, if you don’t use the graham flour, they’ll still be delicious. Just not as good as mine. Ha!
Next step, the molasses! Each recipe online recommends different types of molasses. I used Trader Joe’s Blackstrap Molasses because that’s what I had on hand. Also, I love the taste of blackstrap molasses. Every time I make oatmeal, I use it to make my gingerbread oats.
Then, load it up with some spices! I used nutmeg, ground ginger, cinnamon, all spice, and ground cloves. This is most important because this adds something extra special to the waffles. If you don’t like too much spice, just stick to the blackstrap molasses.
Lastly, sweeten it up! I used coconut sugar inside the waffle batter and I topped these waffles with maple syrup. If you’re watching your sugar intake then substitute the coconut sugar for monk fruit sugar. And, you can also use date syrup or coconut nectar instead of using maple syrup!
In conclusion, if you want to use this mix to make pancakes, then just use way less oil. I’d use around 2 tbsp of oil for the pancake mix because all of that oil is not necessary. All of the oil is used so that these waffles hold up in the waffle iron.
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- 2 cups Graham Flour
- 2 tbsp Coconut Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tbsp Ground Flax
- 1 1/4 cup Oat Milk
- 1 tsp Vanilla Extract
- 2 Egg Replacers From Bob’s Red Mill
- 1/4 cup Coconut Oil
- 1/4 cup Black Strap Molasses (Or unsulphured molasses)
- 1/4 tsp Nutmeg
- 1 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/4 tsp All Spice
- 1/4 tsp Ground Cloves
- Plug in your waffle iron and preheat it according to the waffle maker’s instructions. Remember to spray the waffle maker with cooking spray so that it doesn’t stick.
- Prepare your egg replacer in a small bowl. Set aside.
- Into a large bowl, add the flour, coconut sugar, baking soda, baking powder, and ground flax.
- Into another large bowl, add oat milk, vanilla extract, coconut oil, and black strap molasses.
- Pour the liquid mixture into the dry mixture. Using a rubber spatula, lightly mix the waffle batter. The mix should be lumpy.
- Add the mixture to the waffle maker and allow to cook for 3-5 minutes depending on your waffle iron.
- Remove from waffle iron and serve with maple syrup! Top with powdered sugar if desired.
- Calories are an estimate.
- Substitute graham flour with whole wheat flour or a combination of whole wheat flour and graham cracker crumbs.
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