Freezer Friendly Eggnog Waffles + More Healthy Breakfast Recipes
Use up leftover eggnog in these deliciously fluffy waffles. Make a double or quadruple batch and stick some in the freezer, too.
Servings: 6
Equipment
Ingredients
- 1 3/4 cups all purpose white whole wheat flour {I use freshly ground flour hard white wheat}
- 1 TBS baking powder {make sure it’s aluminum free!}
- 1/4 tsp salt
- 2 eggs {farm fresh of course}
- 1 3/4 cups leftover eggnog
- 1/2 cup Coconut Oil melted
- 1 tsp vanilla
Instructions
- Heat waffle iron.
- Mix dry ingredients in a large bowl and set aside.
- Whisk eggnog, eggs, and vanilla. Slowly stir in melted coconut oil.
- Then combine wet mixture with dry ingredients and stir slowly until a thick batter occurs. (Now you can store the batter in the fridge for one day if you'd like.)
- To make the waffles, add just enough batter to the heated waffle iron. Be careful not to overfill or the batter will run over and make a huge mess!
- Serve waffles immediately with pure maple syrup, or place in oven to keep them warm.
- Enjoy!