Fluffy on the inside, crispy on the outside, these healthy cinnamon roll waffles are the ultimate guilt-free breakfast! Packed with protein, secretly low carb and grain-free, these eggless keto waffles are amazing! Drizzled with a simple glaze, they take minutes to prep!
Go plug in your waffle maker right this second. A wholesome, healthy and protein-packed breakfast that tastes like dessert will happen!
I always thought I was a die-hard pancake fan until I made my very first waffle. All I needed to do was heat up my waffle iron, prepare the waffle mixture and voila- two minutes later I’d have delicious waffles on my plate!
Made with healthy, wholesome ingredients, these crispy and fluffy waffles are the best breakfast. They use low carb and grain-free flours, perfect for a keto and paleo diet. They also have an added punch of protein, thanks to the protein powder. For my vegan and eggless friends, I’ve included a tested option so you don’t miss out!
Waffles tend to be associated with a weekend kind of breakfast, but here’s the catch- These waffles freeze beautifully and can be individually frozen for a quick grab and go breakfasts during the week!
How to make cinnamon roll waffles from scratch
Making these fluffy and crispy cinnamon roll waffles is ridiculously simple- You simply prepare the ingredients, let it sit for 5 minutes, before cooking it up in the waffle maker!
The Ingredients.
- Coconut flour. A little goes a long way with coconut flour. Acting like a sponge, when mixed with the other ingredients, it soaks it up and yields a cake-like and fluffy internal texture.
- Granulated sweetener of choice. Any granulated sweetener of choice works. I keep it keto and paleo, using monk fruit in the raw.
- Cinnamon. Saigon cinnamon provides the most robust and flavorful cinnamon. Dutch-processed will work, but you need to sprinkle some over the top.
- Baking powder. To ensure the waffles are thick and rise.
- Egg whites. Egg whites, as opposed to whole eggs, avoid the eggy flavor you can sometimes get from low carb waffles. They also help make the waffles fluffy.
- Milk of choice. I used coconut milk, but almond, cashew, and other dairy-free (or dairy!) milk will work.
- Vanilla extract. To bring out the natural sweetness.
- Coconut yogurt. Help keep the waffles moist, and also ensures the waffles don’t dry out. Any yogurt of choice will work.
- Coconut oil. Gives the waffles the crispy exterior.
- Coconut butter. To drizzle over the top of the waffles for a mock glaze.
The instructions.
- Prepare your waffle ingredients by combining the dry ingredients in a mixing bowl. Whisk in your eggs whites, milk, yogurt and oil and mix very well.
- Let your waffle mixture sit for 10 minutes, or until it thickens. If the batter is too thick, add a dash more milk.
- Heat up the waffle maker. Once ready, pour the waffle mixture in and cook until crispy on the outside. Repeat until all the waffle mixture is used up.
Ingredient and Dietary Swaps
Easily make these waffles vegan-friendly! Instead of the coconut flour and eggs, here are the main swaps
- Use oat flour or wheat flour instead of coconut flour
- Add 1/2 scoop (17 grams) of plant-based protein powder
- Instead of the egg whites, use ground flaxseed and increase the milk
Full instructions and ingredients in the recipe card!
How to freeze waffles
Waffles can be enjoyed as part of a breakfast meal prep! Make a double or triple batch on the weekends or during your meal prep and freeze them.
Allow waffles to cool completely. Once cool, place single servings in a ziplock bag and place in the freezer to enjoy later.
Frozen waffles will keep fresh for up to 2 months.
To reheat waffles in the oven/toaster oven
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
- When heated, place waffles in a single layer and heat for 5-7 minutes, until crispy on the outside.
- Serve immediately with toppings of choice
To reheat waffles in the microwave
- Place waffles in single-serving portions in a paper towel. Heat for 20-30 seconds, until warm.
- Once warm, place in a toaster for 30 seconds, to become crispy.
More healthy breakfast recipes you’d love
Recommended tools to make healthy cinnamon roll waffles
- Waffle iron. An easy, cost-effective waffle iron which leaves waffles crispy on the outside, fluffy and moist on the inside!
- High-speed blender. If you follow the vegan option, simply blend everything together in this for a no-fuss, no need for mixing bowl method!
Healthy Cinnamon Roll Waffles
Ingredients
Paleo, Keto, Gluten Free Option
- 4 tablespoon coconut flour
- 1 tablespoon granulated sweetener of choice
- 2 teaspoon cinnamon
- 1/4 teaspoon baking powder use paleo version if strictly paleo
- 4 large egg whites
- 1/4 cup milk of choice
- tablespoon coconut yogurt
- 1 teaspoon coconut oil
- 1 tablespoon coconut butter for drizzling on top
Vegan and Eggless Option
- 1/4 cup oat flour
- 1/2 serving paleo or vegan protein powder of choice 17 grams
- 1 teaspoon cinnamon
- 1 tablespoon granulated sweetener of choice
- 1/4 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 1/2 cup milk of choice divided
- 1 tablespoon coconut butter to drizzle on top
Instructions
- In a large mixing bowl, add your dry ingredients. Add your egg whites and the rest of your ingredients, and whisk very well, until no clumps remain. Let the batter sit for 10 minutes, to thicken. If the batter is too thick, add a dash more milk.
- Heat waffle iron and once hot, pour the batter and cook until crispy. Repeat until all the batter is used up.
- Place waffles on a plate and drizzle with coconut butter and shake more cinnamon on top.
For the vegan/eggless option
- In a mixing bowl, add your dry ingredients and set aside. In a separate bowl, add your flax, baking powder, vanilla extract and 1/4 cup of the dairy free milk and whisk well and let sit to for 5 minutes, to start gelling up.
- Combine the two bowls and add the extra 1/4 cup of milk until a thick batter is formed.
- Heat waffle iron and once hot, pour the batter and cook until crispy. Repeat until all the batter is used up. Drizzle with coconut butter on top.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Shut up and take my money. HOMGAHH I need these all over my face.
You need it now!
you know you could always email me about wine! hello… I’m #WINOCOTTER. 😉
Hahaha you mean VINOcotter.
This totally reminds me that I need to get some more cinnamon at the grocery store today! Now, who wants to throw me a waffle maker?! I only accept ones that can create fun-shaped waffles though. Forgive my high expectations.
We have Micky Mouse ones here! haha!
You may have just inspired me to purchase a waffle iron, these look amazing! I know my daughter would devour them! Congrats on taking the plunge, I know your e-book will be a knockout!
You’re a legend, Sonali! Thanks so much!
I really only like dessert wines because they are sweet. I have to say, I like my alcohol spiked with sugar and with a salted rim (margaritas!) My favorite use for cinnamon is probably in my almond milk steamers. They are so good!
I need to make these waffles…but since I do not have a waffle maker, they will be in pancake form 🙂 Thanks for sharing! Cinnamon is super good for you.
Thanks! Definitely a big fan of cinnamon!
NEED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You do!
Would this batter work for pancakes?
I do not have a waffle-maker.
WAFFFFFFFFFFLES (said in Donkey’s voice)
YES! I think I wrote it in the instructions, they work perfectly as pancakes!
How many grams is 1/2 scoop?
Hi Sophie! Approximately 16-17 grams!
Omg if this is what I can expect in the Ebook, I’m super excited!! You know this girl loves some pancakes and well waffles – they are the bees knees! Love that you added an icing to these, I bet these are better than cinnamon buns! Certainly they are healthier!
Thanks Sam- Promise they are delicious!
I love big bunz and I cannot lie. Espesh if they’re covered in ALL the cinnamon.
I have a recipe in the e-cookbook dedicated to you. You’ll die. I died.
I seriously need to buy a waffle maker. These look so good!
You do- You could just make these as pancakes though 🙂
So… I spike almost ALL my food with cinnamon, so can that be my answer? You did see my half kilo bag of the stuff, right? Sad thing is that it probably won’t even last me that long 😆 Can you spike cinnamon with water? Oooo maybe yes!
Not going to lie, I was envious. The biggest cinnamon canisters here are ridiculous.
…Cinnamon water sounds like punishment.
Wait, what makes regular wine non-vegan? #dietitianfail
These look amazing though! I can’t eat anything from Cinnabon, but homemade cinnamon buns are the best! Too bad I’m lazy and rarely ever make them lol.
Haahahaha. I shall fill you in!
I need to tell you the story of the time I made cinnamon buns and they OVERFLOWED in my oven.
Can wait to hear about your time in sydney! Learning about vegetarian/vegan wines sounds very cool! And this waffle? Um, yes please. 🙂
CAN’T wait not can 🙂
You need this waffle!
Cinnamon roll waffles?! Ooooh so much yes! If I ever make it to Australia we are going to have an epic brunch and these waffles are going to be part of it. I found out a while ago that some wines weren’t actually veggie friendly and I was really surprised. I don’t drink much but I’m glad I found out, just for future reference! I still haven’t gotten around to really appreciating red wine but I enjoy a glass of white wine every now and then. Hope you’ve had a wonderful weekend, Arman!
YES. I think we will have an amazing brunch time! 🙂
I can’t remember the last time I had a cinnabon, although I doused this mornings French toast in cinnamon. Does that count? Actually, I’ve got one better. Monkey bread from Breadsmith. It’s to die for, and I have four batches of it right now. 🙂
FOUR BATCHES? Please keep some in the freezer for me.