Cinnamon Waffles with Almond Cream

cinnamon waffles

Waffles have become an important staple in our house. When we come home from work and daycare, often F. and I are very hungry. And although F’s (rare) tantrums are usually a mystery to me, I do get it when she starts yelling “I am hungry!”. I do understand that we have to make something to eat quick because I am hungry, too. But after work I often don’t feel like cooking. So when I haven’t prepared something in advance or we have leftovers, we just eat a bowl of müsli or a sandwich.

This week we brought F’s friend home with us. We have a long commute by train and tram to get from daycare to our place. It seems that if you are on a train, you have to eat, especially when you are a child. Shortly after we sat down in the train, two little people started shouting at me: “We are hungry. Do you have food?” “Uhm, no.” My answer was not received very well and I had to look at very disappointed faces. I asked the girls if we should just head home to make waffles. The disappointed faces turned into very exited faces immediately. “Yes, yes!” Wow, I think we’ve never been home faster. So while this might not be what some people call a healthy dinner, it was definitely a very successful and kid friendly one.

Like many of my recipes recipes, this waffle recipe calls for chickpea flour. I used it as an egg replacer. I know that there are many vegan waffle recipes which don’t call for an “exotic” ingredient like this one, but I feel that it not only improves the texture, the added protein also helps to prevent the waffles from sticking to the iron. If you don’t have chickpea flour on hand, you can use soy flour.

Cinnamon Waffles with Almond Cream

(makes 4 round Belgian waffles)

For the almond cream:

110 g almonds (3/4 cup)
120 ml (1/2 cup) almond milk, soy milk, or water
seeds from half a vanilla bean or 2 teaspoons vanilla extract
30 g (1/4 cup) powdered sugar

Bring a small pot with water to a boil. Add the almonds and blanch them for 2 minutes. Drain and let cool. Remove the skins. (Even if you have blanched almonds on hand, please don’t skip the cooking step. Just like soaking it makes the almonds soft and easier to blend.)

Combine almonds and remaining ingredients in a blender. Blend until smooth. Set aside.

For the waffles:

160 g (1 1/3 cups) all-purpose flour
50 g (1/4 cup) sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 tablespoons chickpea flour
240 ml (1 cup) soy milk
60 ml (1/4 cup) vegetable oil

Combine the flour, sugar, baking powder, salt, and cinnamon in a bowl and stir to combine.

In a second bowl, whisk together soy milk and chickpea flour. Add oil and pour liquid ingredients into dry. Whisk to combine.

If you have a round Belgian waffle maker, pour about 1/2 cup of batter into the iron and cook according to manufacturer’s instructions. Serve with almond cream.


  • Raphaela
    10 months ago

    This recipe looks amazing!! May I ask which blender you use and where you got it? I have a livington Fitmix at home which isn’t powerful enough to handle any nut-based sauces, no matter how long I soak the nuts first :(

    • 10 months ago

      I use a Vitamix and recommend a high-speed blender.

  • Daniela
    2 years ago

    Die sehen sehr lecker aus und ich würde sie total gern probieren. Ich verstehe aber das Rezept nicht, soll das nur Kichererbsenmehl sein? Schmeckt das nicht zu sehr durch? Ich finde Rezepte mit einigen Esslöffeln immer schon sehr Kichererbsig. Oder bin ich zu blöd um das Rezept richtig zu lesen?

    • Mihl
      2 years ago

      Ne, das ist ganz normales Mehl. Danke für den Hinweis. Ich habe das Sojamehl in einer späteren Version herausgenommen, aber den Text dazu offensichtlich nicht geändert. Sorry!

  • Oh my gooooodness!!!! Ugh amazing!

  • 4 years ago

    Beautiful! My partner loves waffles, and I haven’t made an almond-based cream yet, so I know what we’ll be eating next weekend. :)

  • Sonja
    4 years ago

    Der Waffelfeig ist köstlich und schien auch recht gut gelungen. Leider klebten die Waffeln dann aber im Eisen fest.
    Sie ließen sich glücklicherweise leicht ablösen, so dass wir sie trotzdem essen konnten. Ich hab dann das Waffeleisen neu eingefettet aber das hat leider auch nichts genützt. Dann hab ich noch etwas mehr von dem Sonnenblumenöl in den Teig gegeben aber auch diese Waffeln klebten auf beiden Seiten fest, so dass sie beim Öffnen des Waffeleisens in der Mitte durchrissen… Hast du vielleicht eine Idee dazu? Wie gesagt, wir konnten sie trotzdem essen und sie schmeckten toll :-)

    • Mihl
      4 years ago

      Das tut mir sehr Leid! Ich habe auch oft Probleme mit festklebenden Waffeln und dachte, jetzt hätte ich endlich die Lösung gefunden. Habe ich wohl nicht.
      Du könntest probieren, einen Löffel mehr Kichererbsenmehl dazuzugeben oder auch den Teig etwas länger stehen lassen. Und manchmal hilft es, die Waffeln einfach länger im Eisen zu lassen.

  • 4 years ago

    Your waffles look so beautiful – I hope you fed the children before taking the photo (ha ha)

    I find that sylvia is so grumpy when she is hungry and having just started school I am just learning about dealing with her grumpy hungriness after school

    Very interesting that you use chickpea flour for egg free baking – I learnt about using soy flour to add some richness and protein years ago but haven’t read about chickpea flour to do that as well – and I love chickpea flour so will be trying it

    • Mihl
      4 years ago

      Sylvia is exactly like me:)

      Soy flour and chickpea flour have similar properties. My main reason for using chickpea flour instead of soy flour is that I find it more versatile. I can make tortillas, fritters or patties with chickpea flour and use it in larger quantities tahn I would use soy flour. It’s also cheaper for me.

  • 4 years ago

    Your waffles look very beautiful. I love waffles so much and have been using my waffle iron a lot. I’ve never made almond cream, but now I want to have some on my next batch of waffles.

  • 4 years ago

    Waffles forever!

  • 4 years ago

    I love the almond cream. It sounds like the perfect accompaniment to these waffles and would be a welcome change to the coconut cream that I usually serve.

  • 4 years ago

    So gorgeous+beautiful!!

  • 4 years ago

    YES these look delicious. I wish my waffle maker wasn’t buried in the abyss that is our attic!

  • 4 years ago

    Das klingt soooo köstlich! Ich liebe Waffeln <3
    Leider mag mein Mann sie gar nicht (irgendwas muss bei ihm schief gelaufen sein – wie kann man keine Waffeln mögen???!). Ich warte daher täglich darauf, dass unser Sohn endlich endlich größer wird und alt genug ist, damit ich ihn und mich mit haufenweise Waffeln bebacken kann :-) Dauert nur leider noch ´ne Weile…und wehe, er kommt in der Hinsicht nach seinem Vater!!!
    Vielen Dank für das Rezept – ich speichere es mir schon mal prophylaktisch ab.
    Viele Grüße*

    • Mihl
      4 years ago

      Ach, Gott. Dein armer Mann. Dein Sohn wird bestimmt anders:)