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.
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
- In your standing mixer bowl, combine flour, sugar, baking powder, baking soda, and spices.
- In a medium bowl, combine eggs, egg whites, cooled butter, milk, sour cream, and molasses. Whisk until blended.
- 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.
- Preheat your waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden brown. Serve immediately.
