Step 1

Prep: Heat waffle iron on medium.

Step 2

Whisk: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt.

Step 3

Mix: In a medium bowl, whisk together the eggs, coconut oil or butter, molasses, maple syrup, vanilla and 1 cup of milk.

Step 4

Blend: Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter. I have found that the gluten-free flour needs more milk than the white whole wheat flour.

Step 5

Pour: Pour 1/4 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.

Step 6

Eat: Let cool slightly and serve.