Gluten-free Vegan Gingerbread Waffles (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
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Aromatic, full of flavor waffles that add a punch to your typical breakfast. Soft, yet crispy waffles are perfect for any breakfast, brunch or breakfast-for-dinner. These gluten-free vegan gingerbread waffles are free of: gluten, dairy, egg, soy, peanut & tree nuts. These allergy-friendly waffles are also top-8-free and vegan!
So…I really debated about sharing these!
I figured out this recipe in January, and by then I had missed the “gingerbread holiday season”. So, I thought I’d just sit on it until late fall.
BUT YOU GUYS–I’ve never been good at keeping my own secrets! It about KILLS every cell in my body to not shout I’m pregnant the minute I see the positive test results. I just love sharing good news–with just about anyone! Seriously, stand behind me in the grocery store line sometime!
After enjoying these quite a few times in the last few months, I did an Instagram Story about how to freeze waffles. I meant for it to be a general tip for any kind of waffle, but was asked to post the recipe. And, well–I can’t blame you! These are delicious. Speaking of which, I’ll post the Instagram stories below. Keep in mind–this was hastily filmed, thinking it’d be live for just a short 24 hours (I love Instagram stories!) but I decided to save it, because it really is a great kitchen hack! Let’s be Instagram friends–it’s my fav of all the social media.
I’m making myself feel better that I didn’t post it during the holiday season, because these will make a LOVELY Easter brunch, or Mother’s Day brunch.
And, can I just say how THRILLED I am that aquafaba works in these waffles? I have LOVED my pancakes that use aquafaba. In fact, they’re the top post on my entire site. But, I had tried aquafaba in waffles and they had failed, so I’d given up on waffles and gladly stuffed my face with the pancakes instead. But, since this recipe was quite different than the last attempt I gave it a go. And, I was even CRAZY–I didn’t beat them! I just added them, like the liquid eggs are–and it binds and holds up perfectly. So, crack open that can of chick peas and get to measuring out that liquid gold egg replacer!
But really, it was quite mean to be enjoying this recipe only in my family. So, I hope these gluten-free vegan gingerbread waffles will also grace your family table as well!
The warm, fragrant spices pair so perfectly with maple syrup drizzling off every bite. I love to make a double batch, so that we can pop them out of the freezer when we want a warm breakfast. Keep in mind, you’ll want to toast the frozen waffles back to life, instead of microwaving them–because that would result in chewy waffles.
Enjoy them now, enjoy them in December and just enjoy them period! Free cinnamon, cloves and nutmeg to be enjoyed all year long–these lovely spices deserve it!
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- 1 and 1/2 cups plain or vanilla rice milk
- 1 and 1/2 tsp apple cider vinegar
- 1/3 cup brown sugar
- 1/4 cup coconut oil
- 6 Tablespoons of aquafaba (the liquid in a can of chick peas
- 2 cups gluten-free flour
- 2 tsp ginger
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- Preheat waffle iron. (Use a non-stick spray to grease it, if that is what your iron calls for. I find mine stick far less if I do this in between each waffle.)
- In a small bowl, whisk together the rice milk, vinegar, brown sugar, melted coconut oil, and aquafaba (chick pea brine).
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, xanthan and salt (aka all the dry ingredients).
- Stir the wet mixture into the dry mixture and stir until everything is smooth and incorporated.
- Scoop the batter into the waffle iron and cook until the waffles are set and the edges are crispy. Do not overfill your waffle iron.
- These are best when served fresh and hot, with a safe butter substitute on top and pure maple syrup. It’s also great with powdered sugar or jam on top too!
- These freeze well! Be sure to toast them after you’ve frozen them instead of microwaving them to keep their texture.
Adapted from the amazing blogger–seriously follow her, she’s fab: One Lovely Life
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other allergy-friendly, gluten-free and vegan breakfast ideas? See some of my other favorites below:
Fluffy, Classic Pancakes (GF, DF, Vegan, Egg, soy & Peanut/Tree nut free, Top 8 Free)
Pumpkin Scones with Spiced Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)
Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free; Top 8 free; Vegan)
Vegan Banana French Toast (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)