Description
These French Toast Waffles with Peach Sauce are a delicious twist on a classic breakfast, combining golden, crispy waffles soaked in a cinnamon egg batter, topped with sweet peach sauce and homemade maple whipped cream.
Ingredients
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- 8 frozen gluten free waffles
- 1 1/2 cups almond milk
- 2 teaspoons vanilla extract
- 3 eggs
- Cinnamon, to taste
- Small-batch peach sauce
- Powdered sugar, for serving
- Homemade Maple Whipped Cream:
- 1 cup heavy whipping cream
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
Instructions
- Start by preparing the whipped cream: add all the ingredients into a large glass bowl and beat with a hand mixer until stiff peaks form. Place the whipped cream in the refrigerator until ready to use.
- Next, make the French toast batter: in a shallow bowl or Tupperware container, mix almond milk, eggs, vanilla extract, and cinnamon (to your liking) thoroughly together.
- Heat a nonstick griddle to 350°F (medium-high heat) and add salted butter or coconut oil to the griddle.
- Dip one frozen waffle at a time into the batter, flipping to coat both sides evenly.
- Place the dipped waffles onto the preheated griddle and fry until golden brown on both sides.
- Plate the waffles, adding a generous helping of warmed peach sauce and a dollop of maple whipped cream. Finish with a drizzle of maple syrup and a light dusting of powdered sugar.
Notes
- For a dairy-free version, use coconut whipped cream instead of heavy whipping cream and dairy-free waffles.
- Feel free to adjust the cinnamon and vanilla to suit your taste preferences.
- The peach sauce can be made in advance and stored in the fridge for a few days.
Nutrition
- Serving Size: 2 waffles with toppings
- Calories: 410
- Sugar: 22g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg