Not Just for Fall

 Gingerbread is good year round in my opinion!  And I have been on the search (for years even) for a good gingerbread pancake/waffle recipe, ever since I had visited my friends the Ashdowns in Houston, TX.  We went over to Austin for a night, and we went to see Damien Jurado, and Rosie Thomas, but the next morning is when I fell in love.  I don't remember the name of the place we went for breakfast, but I do remember the taste of that delicious pancake.  My friend Amanda and I split one because we were wanting to get something else too, but after the first bite...we both regretted our decision.  I've tried many recipes, but I think this one is the keeper!
Gingerbread Waffles (adapted from Vegan Planet)
2 cups Almond Milk
1 tsp. apple cider vinegar
3 TBS. coconut oil
1/4 molasses
1/2 cup sucanat
1 tsp. vanilla
2 inch knob of ginger peeled and grated (this is the key to the best gingerbread waffles, using fresh stuff!)
1 1/4 cup whole wheat flour
1/2 cup spelt flour
1/2 kamut flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 cup walnuts (optional)

Mix all the wet ingredients together, and all of the dry ingredients together.  Create a well in the dry ingredients and add the wet mixture.  Stir together.  Let it sit for 5 minutes.  Stir again.  And then make your waffles.

Also...I think these would be very good with some banana soft serve on them.  They're so delicious!