Cinnamon and Cardamom Egg Free Waffles

12 Mini waffles
1 hr

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Are you team waffle or team pancake? It’s quite a divisive question! I tend to go for waffles. The waffle holds the syrup in the convenient boxes and doesn’t get as soggy as pancakes. For this recipe, I flavor the egg free waffles with cinnamon and cardamom. The perfect amount of spice that pairs perfectly with fresh fruit and maple syrup.

Egg Free Baking

I took an at-home food sensitivity test recently. I know the tests aren’t 100% accurate, but I did it to get a stepping off point for an elimination diet. Foods are categorized as high, medium, or low impact. My results included egg whites as well as bell peppers and coffee. Some family members have sensitivity to eggs, so I wasn’t fully surprised.

I have been including egg free recipes on my blog for awhile to accommodate family members with true allergies. Recipes going forward will often highlight egg replacements/alternatives as well as I work on an elimination diet. Truthfully, you cannot tell a difference in the majority of recipes. My favorite egg replacements so far are unsweetened applesauce, pumpkin, banana, and Bob’s Red Mill Egg Replacer.


Let’s Make Waffles!

Materials Needed:

  1. Mini Waffle Maker (I use Dash brand)
  2. Large Mixing Bowl
  3. Measuring Cup
  4. Measuring Spoon
  5. Whisk
  6. Rubber Spatula
  7. Plate
  8. Paper Towels
  9. Fork

Ingredients:

  • 2 cups all-purpose flour – spooned and leveled
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • 2 tsp cardamom
  • 1 tbsp dark brown sugar
  • 1 1/2 cups unsweetened almond milk (or milk of choice)
  • 1/2 cup unsweetened applesauce
  • 2/3 cup unsalted butter – melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Yield: 12 mini waffles

Process:

Plug in mini waffle maker to allow to heat up per appliance instructions.

While waffle maker preheating, add dry ingredients to mixing bowl and whisk to combine. Add the wet ingredients and use a rubber spatula to combine until batter is smooth.


Add batter to waffle maker 1/3 cup at a time. Close waffle maker and allow waffle to cook for 3-5 minutes until firm. Use fork to remove finished waffle and place on paper towel lined plate. Follow process until batter is gone.

Waffles are best eaten fresh. If not eating right away, allow to cool and then place in airtight freezer bags and freeze. Reheat in toaster before serving. Can be in freezer up to 3 months.

Quick and Easy!

Cinnamon and Cardamom Egg Free Waffles
Recipe details
  • 12  Mini waffles
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients

  • 2 cups all-purpose flour – spooned and leveled
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • 2 tsp cardamom
  • 1 tbsp dark brown sugar
  • 1 1/2 cups unsweetened almond milk (or milk of choice)
  • 1/2 cup unsweetened applesauce
  • 2/3 cup unsalted butter – melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
Instructions

Plug in mini waffle maker to allow to heat up per appliance instructions.
While waffle maker preheating, add dry ingredients to mixing bowl and whisk to combine. Add the wet ingredients and use a rubber spatula to combine until batter is smooth.
Add batter to waffle maker 1/3 cup at a time. Close waffle maker and allow waffle to cook for 3-5 minutes until firm. Use fork to remove finished waffle and place on paper towel lined plate. Follow process until batter is gone.
Tips
  • A regular/larger waffle maker can definitely be used. Just measure batter for the larger size and the yield will be less.
  • Waffles are best eaten fresh
  • If not eating right away, best to allow to cool and then store in airtight freezer bag. Can be frozen for up to 3 months
RachelBakesatHome
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Comments
  • Sigi Hoffman Sigi Hoffman on Jan 31, 2022

    Can I use gluten free Flour for this Waffle Recipe, also I can not have dairy, so I would love to substitue Coconut Oil with the Butter. Thank you for your time.


    • RachelBakesatHome RachelBakesatHome on Feb 01, 2022

      Hi there, you can definitely use 1 to 1 gluten free AP flour. I am not sure how coconut oil would work but I have made this with plant based butter with success.


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