If you haven’t put your waffle maker to use for a long time just because you try to eat healthy and keep your carb intake at bay, here’s the perfect recipe to try. My famous cinnamon roll waffles may sound decadent, but they are actually healthy and use wholesome ingredients. The highlight is the glaze on top, which is just melted coconut butter.
Recipe highlights
Easy and quick. It takes only a minute to whisk all the ingredients together and cook the waffles. High-protein. Made with egg whites and coconut flour, these waffles are a lot higher in protein than classic waffles. Having a serving of these waffles for breakfast will keep you full until lunch. Freezable. Just like our cinnamon roll pancakes, these waffles are freezer-friendly. You can make them in a big batch and freeze some for later.
Ingredients needed
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. White sugar works, but I sometimes cut the sugar and use allulose instead. 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 ensure the waffles don’t dry out. Any yogurt of choice will work. Coconut oil. Gives the waffles a crispy exterior. Coconut butter. To drizzle over the top of the waffles for a mock glaze.
Find the printable recipe with measurements below.
How to make cinnamon roll waffles
Making these fluffy and crispy cinnamon roll waffles is ridiculously simple- You simply prepare the ingredients and let them sit for 5 minutes, before cooking them up in the waffle maker! Step 1- Make the batter. Prepare your waffle ingredients by combining the dry ingredients in a mixing bowl. Whisk in your egg whites, milk, yogurt, and oil, and mix very well. Step 2- Rest. Let your waffle mixture sit for 10 minutes, or until it thickens. If the batter is too thick, add a dash more milk. Step 3- Cook the waffles. 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.
Recipe variations
Swap coconut flour with wheat flour if you don’t mind extra carbs and gluten. To keep it gluten-free, use oat flour instead. As coconut flour has high absorbancy, you will need to use more wheat or oat flour to achieve the needed batter consistency. Make this recipe vegan by substituting egg whites with flax eggs. A rule of thumb is to use a mixture of ½ tablespoon of ground flaxseed and 1 ½ tablespoons of water or plant milk to replace one egg white. Add a scoop of unflavored protein powder to the batter to make these waffles more filling. Make a keto cream cheese glaze for the waffles for the ultimate cinnamon roll experience.
Storage instructions
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.
Frequently asked questions
More healthy breakfast recipes to try
Fluffy Coconut Flour Pancakes Keto Pancakes Protein Oatmeal Blueberry Breakfast Cake
Recipe originally updated November 2019 but updated to include new information for your benefit.
