Eggnog waffles incorporate all the flavors of traditional eggnog {rich heavy cream, milk, cinnamon and nutmeg} , but without all of the heavy calories.
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This weekend my mom and I baked all of our Christmas cookies. This is a tradition she and I have kept up for a very long time. I remember being very young when we first started baking Christmas cookies together, and it’s something I never want to give up doing with her.
Every year we always bake sugar cookies. It’s a family recipe that I can’t help but sneak little bites of dough every time I’m rolling out these nostalgic cookies. The little hint of nutmeg in the cookies is what really sets them apart from all other sugar cookies out there.
We spend the entire weekend {Friday night through Sunday morning…Insta story anyone?} baking our little hearts away. By the end I’m in a sugar coma and ready to take a break from all of the treats. So I like to have a breakfast that is a little less sugar coma inducing on Sunday.
These eggnog waffles definitely hit the spot after a long day of rolling, cutting, baking and frosting. I decided to do a play off of my original healthy waffle recipe by making eggnog inspired waffles.
Eggnog is traditionally made from heavy cream, milk, egg yolks, and dash of cinnamon and nutmeg. But because I’m already full to the brim on tasty sweet treats, I decided that all of these flavors would work well in a healthy waffle.
My original healthy waffle consists of chickpeas, cottage cheese, almond milk and whole wheat flour. This time, we’ve subbed in Greek yogurt for the cottage cheese, whole milk for almond milk, and added a little dash of cinnamon and nutmeg to pump up the eggnog flavors.
There’s a small amount of pure maple syrup and organic raw sugar for a touch of sweetness. But the batter is still rich and tasty like the traditional full fat eggnog.
With the exception of the whole wheat flour, pretty much everything gets tossed in the blender and blended until smooth. Pretty simple first step, right?
Mix together the flour, cinnamon and nutmeg {quintessential eggnog flavors} and pour the chickpea mixture into the flour. Mix that until it’s nice and smooth and ready to be turned into a delicious, fluffy waffle.
Then all you have to do is pour the batter into your waffle maker {you can make two at one time with this one}. Let cook for about 12 minutes and enjoy a nice hot, fluffy on the inside, crispy on the outside eggnog waffle.
These are really great to make ahead and keep on hand during the week. Just pop them in the toaster or toaster oven to re-heat. I pour a little extra pure maple syrup over the top of my warm waffle. Then sprinkle with a little cinnamon.
I hope you enjoy this take on eggnog and enjoy them during your holiday season!
- 1 {15 oz} can garbanzo beans, drained and rinsed
- ½ cup whole milk Greek yogurt
- ½ cup whole milk
- 2 Tbsp. pure maple syrup
- 2 egg yolks
- 1 egg
- 1 tsp. vanilla extract
- 2 tsp. raw cane sugar
- 1 tsp. baking powder
- ¼ tsp. melted coconut oil
- ¾ cup white whole wheat flour
- 2 tsp. cinnamon
- 1 ¼ tsp. nutmeg
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Preheat your waffle iron.
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In the jar of a blender, add the garbanzo beans, cottage cheese, almond milk, maple syrup, egg white, egg, vanilla, sugar, baking powder and coconut oil.
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Blend on medium speed until garbanzo beans are smooth.
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Pour the mixture into a medium-size bowl and add the flour, cinnamon and nutmeg. Mix until batter is smooth.
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Spray the preheated waffle maker with non-stick cooking spray.
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Pour 2/3 – ¾ cup batter {depending on how large your waffle maker is} into the center of your waffle maker and close the lid. Cook for 10-12 minutes and move to a wire rack.* Repeat with remaining batter.
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Drizzle with pure maple syrup and a dash of cinnamon.
*Note: I cooked my waffles for 12 minutes for a slightly crispier texture.
