A tasty and adventurous variation on a favorite breakfast food—and healthful, too!
1 tablespoon butter, softened
2 tablespoons molasses
¼ cup liquid egg substitute
½ cup kamut flour (may substitute spelt or all-purpose flour)
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon cinnamon
⅛ teaspoon ground cloves
¾ cup boiling water, or as needed
Prep 20 m; cook 10 m; ready In 30 m
In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the dry ingredients. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour; stir just until blended.
Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out and waffles don’t stick to the iron. Continue with remaining batter.
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