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.
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.
Notes
TO STORE. Refrigerate waffles in an airtight container or sealable bag. They will be good for 2 to 3 days. TO FREEZE. Freeze these waffles in an airtight plastic bag for up to 2 months. TO REHEAT. The best way to reheat waffles to make them crispy again is to pop them in the oven preheated to 350 degrees F for 5-7 minutes. Alternatively, reheat the waffles in the microwave for 20 to 30 seconds and crisp them up in the oven or a toaster oven.