Outrageously fluffy and brimming with whole grains, these festive waffles bring holiday brunching to a whole new level. Made with simple wholesome ingredients and naturally gluten free and dairy free.I wait all year long for eggnog. ALL YEAR.
But here’s the thing: I don’t even enjoy drinking it. Not only because it’s extremely rich and calorie-dense, but it just kind of sits in my stomach like a rock (lending less room for all other delectable holiday treats). I’ll enjoy a few sips, especially when it’s mixed with espresso in a velvety eggnog latte, but other than that, I mostly just stick to baking with it. The past few years, I’ve been absolutely loving the selection of dairy-free holiday nogs. I’ve tried pancakes with almond milk nog (obsessed) and now waffles with So Delicious Coconutmilk Holiday Nog!
It’s delightfully creamy but not cloyingly rich like traditional nog. Combined with warm cinnamon and deliciously nutty buckwheat, it’s the perfect accompaniment to both pancake and waffle batter.
And it sure as heck gets my happy butt out of bed on a Sunday morning. Despite its assuming name, buckwheat actually does not contain any wheat or gluten. It’s actually a seed that is rich in protein, fiber, vitamins, minerals and antioxidants. It’s gained a fabulous reputation amongst plant-based and gluten-free eaters alike, and is used in many gluten-free baked goods to add bulk and a high value of amino acids. Buckwheat groats and flours are also a great source of energy-boosting B vitamins and minerals including manganese, magnesium, zinc, iron and folate.
Buckwheat flour adds a layer of complexity to these waffles that all-purpose flour can’t achieve. In fact, the rich, earthiness of buckwheat actually enhances the warm notes of cinnamon and vanilla in the batter. Now let’s talk toppings!
I like to add a dollop of Greek yogurt with a swirl of vanilla and honey. For crunchy contrast (you know I can’t help myself), a sprinkle of granola or chopped nuts is the perfect finishing touch. You could also spread some almond butter or peanut butter overtop with a drizzle of pure maple syrup.
As long as the waffles end up your plate, the sky is the limit.Quick recap. These waffles are:
- Crisp and airy on the outside
- Incredibly fluffy on the inside
- Light, but enriched with whole grains, so highly satiating
Don’t have a waffle maker? Try some eggnog pancakes instead!
I hope you enjoy this simple recipe as much I did!
- 1 cup buckwheat flour
- 2 tbsp coconut sugar (or granulated sweetener of choice)
- ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup Coconutmilk Holiday Nog (or Almond Nog)
- 2 eggs
- ½ tsp vanilla extract
- Preheat waffle maker and generously coat with nonstick cooking spray.
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon. Whisk to combine.
- In a separate smaller bowl, combine nog, eggs, and vanilla. Stir with a whisk.
- Pour wet ingredients into dry. Stir until just combined.
- Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (time will vary for waffle irons).
- Carefully lift waffle out of the waffle iron and serve immediately or place in a 200 degree F oven to keep warm for up to 30 minutes. Repeat with remaining batter. Serve with toppings of choice.