Gingerbread Waffles

I am dreading the day Starbucks revokes their seasonal Gingerbread latte.

DREADING IT!

I am absolutely in love with that steaming cup of gingerbread-y goodness. And after several trips to Starbucks this winter season, I finally have it down to a science – grande, non-fat, 1/2 syrup pumps (which is exactly 2 1/2 preferred), no whip, hot.

As nervous as I am about Starbucks pulling my gingerbread coffee salvation, I think I may have come up with a healthy breakfast substitution.

Whole Wheat Gingerbread Waffles.

Warm, fluffy, and HEALTHY Gingerbread Waffles. This is genius, people. Now I can get my gingerbread fix without the guilt, anytime I want. And for those of you who made the New Year’s resolution to lose a few pounds, this recipe is the perfect Saturday morning treat…next to Saturday morning cartoons, of course.

Gingerbread Waffles

Recipe by Carrie

Ingredients

  • Whole Wheat Gingerbread Waffles
  • Ingredients:
  • 2 cups whole wheat flour
  • 1/2 cup Splenda brown sugar blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon Spiced Vanilla Bean sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon Baking Spice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 2 eggs
  • 4 egg whites
  • 6 tablespoons butter or margarine, melted and cooled
  • 1 cup skim milk
  • 1/2 cup low fat sour cream
  • 3 tablespoons molasses

Instructions

  1. In your standing mixer bowl, combine flour, sugar, baking powder, baking soda, and spices.
  2. In a medium bowl, combine eggs, egg whites, cooled butter, milk, sour cream, and molasses. Whisk until blended.
  3. Add the wet ingredients to the the dry ingredients in the standing mixer bowl and whisk to combine until all the dry ingredients are incorporated.
  4. Preheat your waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden brown. Serve immediately.
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