Gingerbread Waffles with Spiced Apple Topping

Nothing says Happy Holidays like a gingerbread waffle

Nothing says Happy Holidays like a gingerbread waffle

These waffles are a fun way to infuse the holidays into your breakfast. The delicious aroma of ginger, cloves and cinnamon will have you salivating! This recipe was inspired by Isa Chandra Moskowitz’s recipe in Vegan Brunch, and the apple topping was my contribution.

Gingerbread Waffles with Spiced Apple Topping
A Recipe by Diana Keuilian
1.0 from 1 reviews

Prep time
Cook time
Total time
Serves 8

For the waffles:
  • 2 cups unsweetened rice milk
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons canola oil
  • ¼ cup molasses
  • ⅓ cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons grated ginger
  • 2¼ cup whole wheat flour
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground cloves
For the Apple Topping:
  • 4 small apples, thinly sliced and cut into ½ inch pieces
  • 1 Tablespoon EarthBalance (vegan buttery spread)
  • 1 Tablspoon raw honey
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 4 Tablespoons organic apple juice

Prepare the Waffles:
  1. Preheat your waffle iron. In a large mixing bowl combine rice milk, vinegar, oil, molasses, coconut palm sugar, and vanilla. Mix in grated ginger, combine until the molasses is dissolved.
  2. Add remaining dry ingredients and mix until smooth. Spray the waffle iron and cook according to manufacturer’s directions.
Prepare the Apple Topping:
  1. In a medium sized skillet heat EarthBalance. Add the apples and saute for about 5 minutes.
  2. Add the remaining ingredients, mix to combine. Cover and cook for an additional 4 minutes.
  3. Remove the lid, and cook until the mixture becomes thick and the apples are tender and caramelized.

Calories: 310     Fat: 6 g     Carbohydrates: 55 g     Sodium: 186 mg     Fiber: 5.2 g     Protein: 5.6 g    


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  • marlene August 31, 2017 at 5:47 pm

    Again with the whole wheat flour! Any substitutes for a gluten/wheat free version?

    • Diana October 2, 2017 at 5:01 pm

      Hello Marlene,

      Here is a useful guide to subbing flours. You may also enjoy some other waffle recipes which you can find here.

      When cooking gluten-free, it’s not always a cup-for-cup replacement. Amounts may vary, and other chemical agents may be needed. Gluten-free flours can require more moisture and often thickeners/binders such as xanthan gum or guar-gum added.

      1 cup whole-wheat flour: 1/2 cup all purpose + 1/2 cup whole-wheat flour
      1 cup all-purpose: 1/2 cup whole-wheat + 1/2 cup all-purpose (white). If you make this 100% whole-wheat, baked goods will be “dense.”
      1 cup all-purpose (white) flour: 1 cup soft white wheat also called whole-wheat baking flour
      Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.
      Coconut flour: To reduce the coconut flour in a recipe, substitute 2 tablespoons coconut flour + general all-purpose flour for the rest. Recipes that call for coconut flour have often been developed specifically for the ingredient; I recommend seeking an alternative recipe altogether.
      Buckwheat flour: Just like subsitituting for whole-wheat above. 1/2 cup buckwheat + 1/2 cup all-purpose to 1 cup all-purpose.

      Hope this helps! 🙂

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