Gingerbread waffles and pancakes

Thursday, 22 December 2016

Christmas is fast approaching so I'll keep this one short and sweet, but I just HAD to share with you this recipe as it's a perfect batter mix for both waffles and pancakes and so festive!

 Rich and spicy like a ginger cake and crispy on the outside like a gingersnap these give you the best of both worlds and basically taste like Christmas, they are super moreish and I have to say plenty of recipe testing went on as I couldn't stop eating them!

They would be great for Christmas morning as can be made in advance and freeze brilliantly, so you just have to pop in the toaster after father Christmas has been, load up the toppings and have a perfect breakfast with minimal prep on the big day.

If you really want to go to town use a festive cookie cutter to create Christmas pancakes and serve on a platter for your family to enjoy.

The recipe is vegan, gluten and dairy free so should suit most dietary requirements. If you are paleo you could sub the rice flour for more buckwheat flour. I know buckwheat is still a bit of a grey area but it's technically a seed, and well it's Christmas so totally fine ;)


1/2 cup buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca
1 tsp baking soda
1/2 tsp cream of tartar
 pinch of salt
2 tsp ground flax seed
2 tsp cinnamon
1 tsp ginger powder
pinch of mace

2 heaped tbsp coconut oil, melted
1 cup almond milk
1 tbsp blackstrap molasses
1 tbsp date syrup

you can do this in a blender or by hand
1. give the dry ingredients a quick mix
2. In a separate bowl mix together the wet ingredients until combined
3. Add the wet to the dry and blend/ whisk until you have a lump free mixture like a thick cake batter
4. leave to rest for 5 mins, if after this time it is too thick to pour add a couple more tbsp of almond milk

For waffles: lightly oil your waffle maker with coconut oil and ladle in the mix, I cook for around 4 mins but every waffle maker is different so keep an eye on your first one!

For pancakes: lightly oil a frying pan with coconut oil and spoon in your mix into 1 tbsp circles, when bubbling and slightly firm on the edges flip and cook the other side. Gingerbread man cookie cutter optional!

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