Growing up there was a clear division of labor in my family: dad was the pancake master, and mom was in charge of waffles. Depending on which treat you wanted for Sunday breakfast, you knew exactly which parent to appeal to. Both were experts in their respective fields, with Dad making cakes from a carved-in-stone family recipe and mom churning out waffles that were unfailingly light and crispy. To say that we Sages take our breakfast foods seriously is putting it mildly indeed.
In recent years, however, I've strayed from their traditional recipes thanks to factors that include an increasingly sensitive stomach and a decreased desire to fuel my day with dessert in disguise. I pretty quickly landed on a gluten-free, sugar-free pancakes recipe that I love, but waffles have proven tricker. Until now! Presenting a recipe for grain-free waffles that is easily adaptable to any breakfast craving—in this case a holiday-appropriate gingerbread variation that's perfect for Christmas morning!
This recipe uses coconut flour in place of grain flours. The former can yield an overly dry, dense result if you're not careful. Because I wanted waffles that were hearty and satisfying but not mattress-like, several rounds of arduous testing were required. I finally arrived at ingredient ratios that produce a just-sweet-enough waffle that holds up to toppings but that can be enjoyed plain too. The best part is that my tummy is happy, not hurting, after one of these. I can't wait to make them for mom and dad when I go home for Christmas!
Grain-Free Gingerbread Waffle Recipe
(Makes about 3 waffles and doubles easily for more)
1 overripe banana
1/2 c pumpkin puree
1/4 c milk or unsweetened almond milk
5 eggs (seems like a lot, but they hold the waffles together in the absence of wheat)
2 tbsp molasses (can be omitted but recipe will not be as 'gingerbread-y')
2 tbsp melted butter
1 tsp each ground ginger and cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1/2 c coconut flour
Pre-heat waffle iron. Combine all ingredients in a blender or with an immersion blender until smooth. Let sit for 5 minutes as coconut flour takes a while to absorb moisture. Grease waffle iron with non-stick spray (this is essential!) and measure 1 cup batter onto iron. Spread it evenly and cook according to waffle iron directions. You'll know it's done when the edge lifts easily from the bottom plate. Enjoy with butter, syrup, honey, or whatever strikes your fancy!