Cinnamon Roll Waffles

These cinnamon roll waffles are soft and pillowy inside and crispy on the outside. Packed with protein, these dessert-inspired waffles are a healthy breakfast option that takes only a few minutes to make.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 344kcal

Author Arman Liew

Ingredients

4 tablespoons coconut flour
1 tablespoon sugar or any granulated sweetener
2 teaspoon cinnamon
1/4 teaspoon baking powder
4 large egg whites
1/4 cup milk
1 tablespoon Greek yogurt
1 teaspoon coconut oil
1 tablespoon coconut butter for drizzling on top

Instructions

In a large mixing bowl, add the coconut flour, sugar, cinnamon, and baking powder. Add your egg whites, milk, Greek yogurt, and coconut oil 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.

Notes

TO STORE: Keep any leftover waffles in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Freeze extra waffles in a freezer bag for up to 3 months.

TO REHEAT: If I’m only reheating 1-2 waffles, I’ll microwave them for 15-20 seconds. When I’m reheating multiple, I’ll bake them in the oven (or toaster oven) at 350F for 10-12 minutes or until warm.

To make pancakes: If you don’t have a waffle iron, pour the waffle batter into a preheated, well-oiled skillet and cook for 3-4 minutes per side.

Nutrition