Cinnamon Roll Waffles

5 from 3 votes

It's a waffle morning over here! These Cinnamon Roll Waffles taste just like the real thing, but pack healthy simple ingredients. Finish with a Greek yogurt cream cheese drizzle for the most delicious breakfast ever!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: cinnamon roll waffles

Servings:

Author: Emily Richter

Ingredients

Dry

1.5 cup white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.5 teaspoons ground cinnamon
⅛ teaspoon salt

Wet

1 cup mashed banana
2 large eggs
1 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoons melted coconut oil
3/4 cup unsweetened, plain almond milk*

Greek Yogurt Cream Cheese Frosting

1/4 cup fat-free cream cheese room temperature
1/4 cup nonfat plain Greek yogurt, almost room temperature
1.5 tablespoons maple syrup
1/2 teaspoon vanilla extract

Instructions

First, preheat your waffle iron to medium heat.
In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil and mix again.
Finally, add melted coconut oil and mix one more time.
Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about 2/3 cup of batter. Close the waffle iron, flip, and let cool for about 1 minute and 30 seconds. Repeat until batter is gone.
For the Greek yogurt cream cheese frosting, place all of the ingredients for the cream cheese frosting into a bowl and use an electric mixer to whip all the ingredients together until the frosting is smooth.
Top your cinnamon waffles with a swirl of frosting to mimic a cinnamon roll. Option to also serve with maple syrup and/or butter.

Notes

The batter should be a little thicker than pancake batter, but not too thick! Start with 3/4 cup of almond milk and add a tablespoon at a time if it's too thick.
To make pancakes: add about 1/4 cup to 1/3 cup more almond milk to thin the batter out a little bit. Cook over medium heat for about 1.5 minutes per side.

Nutrition