| Prep Time | 40 min |
| Cook Time | 15-20 min |
| Servings |
waffles
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Ingredients
- 2 eggs
- 1/2 c melted butter or vegetable oil
- 1 3/4 c milk
- 2 c bread flour (or all purpose)
- 1 Tbsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp Vanilla
- 1/2 c almond milk unsweetened
- 3/4 c brown sugar packed
- 2 tsp ground cinnamon
- 1 Tbsp cornstarch or flour
- 4 oz cream cheese softened
- 1/4 c butter melted
- 2 c powdered sugar
- 4-6 Tbsp milk
Ingredients
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Instructions
- Heat waffle iron and set out cream cheese and butter to soften.
- Separate eggs, putting egg whites in a small mixing bowl and egg yolks in a large mixing bowl. Beat egg whites in a small mixing bowl until soft peaks appear. Set aside.
- Beat egg yolks, butter (or oil) and milk until smooth. Beat in vanilla and dry ingredients until well blended. Gently fold in egg whites with rubber spatula or wooden spoon.
- Pour batter using a measuring cup onto center of hot greased waffle iron. Bake until steaming stops, about 5 min. Remove waffle carefully. Repeat with the rest of the batter.
- While waffles are baking, prepare Cinnamon Topping and Cream Cheese Syrup.
- Pour almond milk into a microwavable container and heat 45 seconds or until boiling. Add brown sugar, cinnamon and corn starch and stir until smooth.
- Beat cream cheese and butter (if using a stand mixer, paddle attachment works best). Add powdered sugar and beat until smooth. Add milk one tablespoon at a time and beat until smooth. (Add more milk if you desire a thinner consistency or less if you want a thicker consistency.)
- Drizzle Cinnamon topping and then Cream Cheese Syrup over each waffle.
- Cover any leftover Topping and Syrup and store in the fridge.
Recipe Notes
Cinnamon Topping and Cream Cheese Syrup can be made in advance and stored in the refrigerator. Heat in the microwave to desired consistency and temperature just before serving.
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