Waffles Three Ways

Is it just me, or is owning a brand-new waffle maker, like, the Hallmark of being a wife?

Since receiving it from my oma at my bridal shower, I have been so excited to use it — and test all sorts of recipes!

Belgian waffles are my husband’s all-time favourite breakfast, so I tried making them for him for Easter.

His mom is a very esteemed cook, and has been making mouth-watering Belgian waffles for the better part of Johnny’s entire life. My first attempt, while not a total failure, paled in comparison to my beautiful mother-in-law’s.

I have, however, succeeded in creating 3 types of non-traditional, dairy-free waffles, for breakfast partisans more like me.

A little louder for the people in the back: these are NOT traditional. They’re denser and crunchier than a standard floppy waffle. But I like ’em that way, and hope you will, too!

Waffles Three Ways

Ingredients

(for one serving/3 small waffles)

1.5 tablespoon coconut oil

2 tablespoons molasses

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 tsp cinnamon

1/4 tsp ginger

pinch cloves

1.5 tablespoons brown sugar (or other sweetener)

1 egg

2 tablespoons yogurt of choice (I used goat’s milk)

2 tablespoons almond milk

Method
1. Preheat waffle iron to medium-high.
2. In a medium microwave-safe bowl, melt the coconut oil and molasses together for about 30 seconds. Stir to combine.
3. In a medium bowl, combine flour, baking soda, salt, and spices.
4. Whisk the brown sugar, egg, yogurt, and almond milk into the coconut oil mixture until combined. Pour the wet ingredients into the dry, and stir until *just combined*; it will be a little lumpy.
5. Divide batter among waffle iron, close lid, and cook until done, around 5-6 minutes.
6. Serve with desired toppings. This gingerbread version is delicious with a sweet lemon glaze. Check out the flavours below to change it up!

For Chocolate Peanut Butter version: substitute peanut butter for coconut oil. Substitute more brown sugar for molasses. Omit cinnamon, ginger, and cloves, and sub 1 tablespoon cocoa powder. Top with more peanut butter, blueberries, and yogurt.
For Almond Butter Banana Caramel version: Substitute almond butter for coconut oil. Substitute more brown sugar for molasses. Omit ginger and cloves. For topping, in a bowl, mix 2 tablespoons almond butter, 1 tablespoon date syrup, a pinch of salt, and enough water to make desired consistency; drizzle on waffles, and top with sliced banana.

*Inspired by Gingerbread Muffins by Sally’s Baking Addiction.

If you give these a try, be sure to tag me on Instagram, @cassiefulford_! I can’t wait to see your creations!