Eggnog Protein Waffle

Recipe Key - Protein60 Recipe Key - Gluten-Free60 Recipe Key - DairyFree60

This was supposed to be done on Waffle Wednesday, but I couldn’t get it finished yesterday morning due to WINDOWS FREAKING UPDATES. But it’s not like anyone is anxiously waiting at their computers for my weekly waffle recipe, amiright? So here it is, on Thursday afternoon. It’s only a few days before Christmas so what better way to celebrate than with an EGGNOG protein waffle?! This waffle is gluten free and dairy free (thanks to Silk Eggnog). It can be made vegan at your own risk. I say this because I attempted this waffle twice before with some homemade vegan eggnog and a flax-egg but it didn’t work. I don’t know if the homemade eggnog was the culprit though or if there is just something about eggnog that’s different than almond milk that makes it not work. Basically the waffle just split in half and stuck to each side of the waffle iron – then it would crumble as I tried to peel it off. It tasted delicious but it was basically a big pile of waffle crumbs on my plate drizzled in delicious coconut whipped cream.

Eggnog Protein Waffles

So my waffle experiments don’t always work. On my third attempt at this waffle after buying silk nog (I was waiting to come across the almond or coconut versions I’ve seen the past few years but never found them), I chose to just stick to a regular egg because I didn’t want this one to mess up too. Honestly, while the egg makes the waffle much more sturdy and the edges are nice and clean (great for photography), I can’t say I like the texture of them. I’m sure this is a protein-powder thing, because it gets kind of dense and chewy. But with a flax-egg it stays light and crispy for some reason. It just doesn’t always hold together quite as well and it’s rough around the edges.

Less waffle talk, more Christmas talk. I have a hard time getting in to the Christmas spirit until about the week before. Once my gifts are taken care of and I’ve decided on what food I’m making to bring to family Christmas brunch/dinner I can relax and enjoy the season. The main reason I like eggnog is because of nostalgia – every year we would have eggnog while decorating the Christmas tree (and then keep drinking it with breakfast the whole month of December until the carton ran out.) The last time we did this we were all in college or just finished so my brothers chose to have spiked eggnog. Things change.

I’ll enjoy a little eggnog here and there with what’s left in the Silk eggnog I bought. I made some awesome vegan gingerbread cookies that go well with it so it’s a not-so-unhealthy Christmas treat! (it’s more sugar than I’d normally go for both in the cookie frosting and the nog, but what the hell…it’s Christmas!)

Dairy Free Eggnog Protein Waffles feat-1

Eggnog Protein Waffle

This protein waffle is gluten free, dairy free, and tastes like Christmas morning! It's made with soy milk eggnog, plant-based protein powder, and topped with a coconut cream maple syrup!

Course Breakfast
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1 belgian waffle


For the Coconut Maple Syrup

  • 1 can full fat coconut milk see instructions for details
  • 1 tbsp maple syrup


  1. Mix all dry ingredients in a medium sized mixing bowl and stir to get rid of all the clumps

  2. whisk egg and vanilla together in a separate small bowl. Stir in to the dry ingredients.

  3. Add 1/4 cup of eggnog and stir to combine. If mixture is still too dry add more eggnog 1 tbsp at a time. Your batter will still be slightly thick but thinner than my vegan waffles are (because of the egg). You can also opt to add some dairy-free milk instead if you want to reduce the sugar content.

  4. Pour batter into the center of a preheated waffle iron. I set mine to minimum heat and it cooks for about 5-8 minutes. I usually wait for the steam to subside or reduce significantly.

  5. While the waffle is cooking you can prepare your glaze. I mixed a can of full fat coconut milk with 1 tbsp of maple syrup. You can whip it with a mixer using just the coconut milk fat to make a whipped cream like topping or use more of the liquid that's in the can and stir it with the syrup for a more syrup-like consistency. Either way, it tastes amazing when sprinkled with a little more cinnamon and nutmeg! 

Recipe Notes

NOTE: this recipe for coconut maple syrup makes a large batch. Save it for other things you'll make later that week like oatmeal, pancakes, french toast, or with some fruitĀ and granola.

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