Oh what fun this festive month is! From the decorations to the holiday events and with a little one you partake in it all. And in our household there is doubly as much to do as we celebrate Hanukkah too.
Yes, breakfast with Santa is fun, seeing the Nutcracker, Candy Cane Lane, endless hours of 3 different Pandora Christmas music stations but how about going on a Hanukkah scavenger hunt complete with gelt and doughnuts at the end, making homemade Menorahs, making/eating latkes, whipping your Mom's butt in driedel games?
When you get to slow down and have a holiday flavored breakfast have these gingerbread waffles (could make them into pancakes too). I adapted the recipe from Cookie and Kate which is a great whole foods and vegetarian blog.
Ingredients:
- 1 1/2 c gluten free flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- 1 large egg
- 3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, and a blackstrap will be super strong)
- 2 tbsp brown sugar
- 2 tbsp coconut oil
- ½ teaspoon vanilla extract
Warm up your waffle iron or griddle and spray with cooking spray (you don't want these beauties to stick). In a medium bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt. In a smaller bowl, combine the milk, egg, molasses, maple syrup, oil and vanilla extract. Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is well combined with no big lumps of flour remain. Pour amount to cover waffle iron and let cook. Ours has a timer setting so just let it do its work until golden brown. Enjoy!
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