1 ¼ cups all purpose gluten-free flour
½ tsp baking powder
1 tsp ground ginger
¾ tsp cinnamon
¼ tsp ground allspice
¼ tsp sea salt
1 egg
1 tbsp unsweetened almond milk
2 tbsp blackstrap molasses
¼ cup maple syrup
¼ cup avocado oil (divided)
Directions
1
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, and salt.
- Add the egg, milk, molasses, 1/4 of the maple syrup, and 3/4 of the oil. Whisk until smooth. Set aside.
- Coat the waffle maker with a small amount of the remaining oil.
- Add the batter to cover the bottom of the waffle maker, about 1/3 cup at a time.
- Cook the waffles for four minutes or until golden brown. Repeat the process until all the batter is cooked. Divide.
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to two months. Reheat in a toaster oven or toaster.
Serving Size
One serving is one waffle.
Additional Toppings
Nut butter, fresh fruit, and/or whipped cream.
Ingredients
1 ¼ cups all purpose gluten-free flour
½ tsp baking powder
1 tsp ground ginger
¾ tsp cinnamon
¼ tsp ground allspice
¼ tsp sea salt
1 egg
1 tbsp unsweetened almond milk
2 tbsp blackstrap molasses
¼ cup maple syrup
¼ cup avocado oil (divided)