Cinnamon Mincemeat Waffles

These ‘Cinnamon Mincemeat Waffles’ are healthy and nutritious being Wholegrain, dairy-free, egg-free and oil-free. Perfect for Breakfast and using up leftover Mincemeat. 

Mincemeat Cinnamon Waffles

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Weekends are all about Waffles and just generally treating yourself IMO.

I have been quite awful recently really, I cannot seem to get out of that Christmas Season indulgence which is just carrying on through January but hopefully not through the whole of February too!

Every Weekend I aim to create a Breakfast recipe which I can share with you and with my OH, so as long as it doesn’t involve fruit, I can succeed on both of those points.

These ‘Cinnamon Mincemeat Waffles’ have been created with the Christmas Season still in mind because I am still going through my homemade mincemeat which is a nice little reminder and taste of the Holiday Season.

Whenever I create Waffles, I only ever make them for Breakfast so I aim to make them as healthy and nutritious as possible, with no refined ingredients, wholegrain and to not spike your blood sugar levels first thing in the morning!

These ‘Cinnamon Mincemeat Waffles’ use Oat Flour which is my staple Breakfast ingredient and I simply process whole oats into a meal/flour as fine as possible. I combine the Oat Flour with Wholegrain flour as I don’t use Plain Flour and I’ve not had any complaints before. These ‘Mincemeat Waffles’ are suitable for my Vegan diet, so therefore contain no eggs and no milk; instead using non-dairy milk (my go to is usually unsweetened Soya) with the addition of lemon juice to create a ‘buttermilk’ type effect which gives them a softer texture. I also use a flax-egg in my Waffles to act as a binding agent in place of egg, which is my usual go-to in baking.


Flour, Eggs, Oil and Milk are the staple ingredients in Waffles with the addition of a few other ingredients to make them successful and edible. So Waffles are easy to Veganise as I briefly explained above but there are a few more variations you can use but usual go-to is listed in this ‘Mincemeat Waffle’ recipe, though you can use any type of flour, any type of egg replacement, any oil and any non-dairy milk.

In my recipe here I have used Apple Puree as a fat-free alternative to Oil which works well to create a moist Waffle but I do find you will need to grease your Waffle Iron really well as the Batter contains no Oil. I also mentioned the use of ‘Buttermilk’ in the recipe, which isn’t something I always do but research shows that the acid adds a lightness and tenderness to baked goods and when combined with baking soda it neutralises the metallic taste.

Mincemeat Cinnamon Waffles

A Vegan ‘buttermilk’ substitute is simply created with a plain unsweetened non-dairy milk and an acid; in this case I use lemon juice. I appreciate it does sound a little odd and unappealing, and you may think it will taste sour but I promise you can will only receive positive effects from your soft wholegrain ‘Cinnamon Mincemeat Waffle’.

Lastly comes the flavours of these Waffles which is a match made in taste bud heaven – Cinnamon and Mincemeat. Both create a Wintery Festive feel and pair beautifully together. I use a generous amount of ground Cinnamon and lastly fold through my homemade Mincemeat.

I use my Waffle iron to cook my batter until firm and golden, but if you have a silicone mould or similar this will of course work too but cooking times may vary. These ‘Cinnamon Mincemeat Waffles’ can be whipped up in 10 minutes and cooked in 10 minutes (depending on your cooking method). I love to serve these warm with non-dairy yogurt and a few extra spoonfuls of Mincemeat.

Mincemeat Cinnamon Waffles

If you like these Waffles, you might like to try these:

Chocolate Protein Waffles

Mincemeat Oat Cookies

Mincemeat Whirl Buns

Homemade Mincemeat Pies 

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Cinnamon Mincemeat Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Waffles, Belgium, France
Serves: Serves 4
  • 1 cup oat flour
  • ¼ cup wholemeal flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • pinch Himalayan sea salt
  • 1 cup unsweetened soya milk
  • 1 tbsp lemon juice
  • 1 tbsp ground flax seeds
  • ¼ cup apple puree
  • 1 tsp vanilla extract
  • ¼ cup homemade Mincemeat
  1. In a measuring jug, add the soya milk and the lemon juice, set aside for 5 minutes to curdle.
  2. In a large mixing bowl, sift through the flours, baking powder, spices and salt, then stir to combine.
  3. Make a well in the middle and add the flax seeds followed by the vanilla, apple puree, then the milk mixture (add gradually, saving a little for later), stirring as you go.
  4. Using a spatula combine the wet and dry ingredients until just combined, then fold through the mincemeat until incorporated but don't overmix the dough.
  5. Heat up your waffle iron, grease it well with oil so the mixture it doesn't stick. Then add spoonfuls of the batter to cover the iron but don't overfill as it will expand when it cooks.
  6. Leave the lid down on the iron and allow the waffle to cook through thoroughly (mine takes approx. 10 minutes), carefully lift the lid and check the waffle is golden and firm all over.
  7. If so, let it cool for a couple of minutes before carefully removing with a spatula and placing on a plate (or under a low heated grill to keep warm).
  8. Repeat this with the remaining batter (you may want to add the remaining milk as the batter will be quite thick now), pour the batter into the iron and repeat until cooked.
  9. Serve the waffles warm with extra mincemeat and non-dairy Yogurt.

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