Merry Christmas Eve! I hope you’re enjoying the holidays with loved ones. And if you’ve got house guests, I know they came ready to eat. Why not whip up a big batch of Eggnog Protein Waffles to keep the crowd happy and fuel your festivities?
I topped my waffles with some No Churn Eggnog & Gingersnap Protein Ice Cream and it was a melty, delicious mess! Bonus – it’s packed with protein, so you won’t feel guilty about indulging in waffles and ice cream for breakfast.
Don’t forget that you can meal prep these waffles too! They work great in the freezer and all you need to do is pull them out when you’re ready for breakfast and stick them in the toaster/toaster oven to heat them up.
I use a waffle maker very similar to this one (mine is a Waring Pro that’s getting a little old)…I love that you can do 2 waffles at a time and the way it flips allows gravity to help you out with making an airy waffle that’s crisp on the outside and tender on the inside.
- 1/2 cup Califia Farms Holiday Nog Almond Milk, (4 oz)
- 1/3 cup pumpkin puree, (79 grams)
- 1/4 cup whole wheat flour, (30 grams)
- 1 34 g scoop Cellucor Cinnamon Swirl Whey Protein
- 1 egg
- 2 egg whites
- 1/2 tbsp unsalted butter, melted, (1/4 oz)
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- Dash each of: cloves, ginger, nutmeg
- Pinch of salt
- Pre-heat waffle iron on medium-high heat (I set mine between a 4 and 5 on a scale of 6).
- Mix dry ingredients. Add wet ingredients and mix until just combined.
- Once waffle maker is pre-heated, pour 1/2 of the waffle batter into one side of the waffle maker, flip to the other side and pour the remaining batter into that side of the waffle maker. Cook for about 3-4 minutes or until the waffle maker beeps to signal that it’s done.
- Top waffles with ice cream and maple syrup before serving, if desired.