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Gingerbread Waffles with Maple Cream (gluten free) |

Gingerbread Waffles with Maple Cream (gluten free)

  • Author: Katja from Savory Lotus
  • Prep Time: 5 min
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 5 classic round waffles 1x


Crispy, light, and seriously delish.  They are perfectly spiced with that old-fashioned gingerbread flavor we all love.  Gluten free.


  • 1 cup almond flour (I use THIS fine blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 1 tsp baking powder (I like THIS corn free brand)
  • 1/4 tsp salt
  • 2 tsp ginger powder
  • 1 tsp cinnamon powder
  • 1/8 tsp nutmeg powder
  • pinch of clove powder
  • 3 eggs
  • 1/4 cup full fat coconut milk (I use THIS BPA free brand)
  • 2  tbsp blackstrap molasses (like this)
  • 2 tbsp maple syrup
  • 3 tbsp ghee, butter, or coconut oil, melted
  • 1 tsp vanilla extract
  • ghee, butter, or coconut oil to grease waffle maker


  • 1 cup whipping cream OR coconut cream (the thick cream from the top of a full fat coconut milk when chilled in fridge)
  • 12 tbsp maple syrup


  1. Preheat waffle maker.
  2. Whisk together almond flour, arrowroot, baking soda, salt, ginger, cinnamon, nutmeg, and clove.  Set aside.
  3. In another bowl, whisk together eggs, coconut milk, molasses, maple syrup, melted fat of choice, and vanilla.
  4. Pour wet into dry and mix until smooth.
  5. Liberally brush melted fat on waffle maker. Spoon mix onto hot waffle iron.  I did about 1/2 cup per waffle. Each waffle maker will vary.  Cook until golden brown. Serve hot.
  6. To make maple cream:  whip whipping cream or coconut cream with maple syrup until soft and fluffy.


  • For crispy waffles, I recommend liberally oiling your waffle iron before making each waffle.
  • Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE,   I prefer to make my own:  1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
  • Leftover waffles can be reheated in toaster oven or oven.  They crips up nicely.