Weekends are for waffles, especially around the holiday season! I “leggo” the typical waffle a long time ago, they are so carb heavy and the straight-up sugariness would always leave me with the hangries an hour or two later. But, not so with my Almond Protein Waffles with Dark Cherry Syrup when I pump up my waffles with a little protein powder, almonds and a little Greek yogurt on top, I get a morning meal that makes me feel fuller longer.
I’ve used a gluten-free flour blend to keep it friendly for those with intolerances and it’s also dairy-free if you choose not to dollop with Greek yogurt at the end. Depending on what type of preserves you choose at the store, the recipe can also be refined sugar free.
Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later – they are so good sandwiched with nut butter in the middle (and convenient for car munching)!
My old-school, weary waffle maker is on it’s last legs and I’ve asked Santa to take me to the next-level of waffle making with the Smart Slice Waffle Iron from Breville. It has “Waffle IQ” — I need those smarts!
Also, please take a look-see at these other healthy waffle recipes that will start your morning off most magnificently – I have a sweet and a savory option for you! Why not make some for your holiday guests?!
Gluten-Free Pumpkin Spice Latte Waffles
Green Chili Cornbread Waffles with an egg on top!
So, whatcha doing this weekend? Making waffles? What is you favorite type of waffle and/or topping? Please share (so I can drool) in the comments below – XOXO, Jennifer
Fill up your tank with these easy gluten-free waffles that are boosted with protein powder and sweetened with a healthier syrup if delicious dark cherries.
Course:
Breakfast
Cuisine:
American
Servings: 8 servings
For Waffles:
-
1
cups
gluten-free baking blend
-
1/2 cup
cup
protein powder, vanilla
-
1/2
cup
almond meal
-
2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
sea salt
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
2
tablespoons
coconut oil
-
1 1/2
cups
Almond Milk
For Syrup:
-
1 1/2
cups
frozen, pittend dark cherries
-
3/4
cup
cherry juice
or pomegranate juice works too
-
1/2
cup
cherry preserves
-
1/2
cup
real maple syrup
Toppings
-
1/2
cup
Greek yogurt
-
1/3
cup
toasted, unslated slivered almonds
-
Preheat waffle maker to medium heat.
-
Place gluten-free flour blend, protein powder, almond flour, baking powder, baking soda and salt in large bowl and whisk to combine.
-
In smaller bowl, whisk together legs, vanilla extract, butter and milk until frothy.
-
Stir wet mixture into dry mixture until combined; okay if a few lumps.
-
Using a 1/2-cup measuring cup, scoop mixture onto waffle maker. Spread evenly and close. Let cook for about 2-3 minutes or until golden brown.
-
To make syrup, add frozen cherries to medium sauce pot and pour in juice. Stir in cherry preserves and real maple syrup; bring to light boil for 1 minute. Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.
-
To serve, pour syrup over waffles and top with a dollop of greek yogurt and toasted almonds.
