These crispy Almond Waffles with Cranberry Orange Honey Syrup are EVERYTHING! They’re crisp as all good waffles should be, and then they are also almondy (like the flavor of an almond macaroon) That alone renders them too good. But then the tart sweet cranberry orange honey syrup makes them an absolute treat. Special enough for a Christmas or holiday breakfast even!
Confession: I have never shared a waffles recipe here on Healthy Seasonal Recipes. I know, I know what you’re thinking: Crazy! Hard to believe! Not true!
But it is true. The self proclaimed Queen of Maple, has glaringly omitted one of the top favored vehicles for maple syrup- the venerable waffle! I’m making up for that today.
But another confession: this one is topped with honey instead of maple syrup! GASP!!! Crazy! Hard to believe! Not true!
Again, it’s true. And here’s why. This is one of those ode to honey bee recipes, and it just needed to be honey that topped these amazing crispy almond waffles. Because almond trees are pollinated by honey bees. Get it?
Though side note: if you do want to skip the honey syrup and use pure maple syrup- they are still awesome that way too- we’ve tested it and I can attest that they are great that way.
But these are meant to be special occasion waffles- where you pull out all the breakfast stops to doll them up with seasonal fruit (fresh Cranberries and Orange Zest.) Now they are worthy of waking up on Christmas morning to!
If you do want to make these waffles for Christmas morning, here are some make ahead tips:
Make Ahead Tips for Almond Waffles with Cranberry Orange Honey Syrup
- The honey syrup can be made three days in advance. Transfer the mixture to a jar and refrigerate. Bring the honey syrup back up to room temperature to serve. Or you can warm it up if you prefer.
- Whisk the flour and dry ingredients in a bowl, cover and set on the counter overnight.
- The egg yolk mixture can be mixed up ahead. Cover and set in the fridge overnight.
- The egg whites do need to be whipped just before making, but you’ll need to pre-heat your waffle iron anyway, so that’ll give you something to do while you wait. 🙂
More Christmas or Holiday Breakfast IdeasPrint
These Crispy Almond Waffles are made with almond flour, almond milk, almond oil and almond extra. They’re topped with toasted almonds and tangy and sweet honey syrup made with fresh cranberries and orange zest. They make a festive holiday breakfast for Christmas.
- ¾ cup honey
- ¾ cup fresh or frozen cranberries
- 1 teaspoon orange zest
- 2 large eggs, yolks and whites separated
- ½ cup almond oil or organic canola oil
- 1/3 cup almond milk or milk
- 3 tablespoons sugar, divided
- ¾ teaspoon almond extract
- 3/4 cup white whole-wheat flour
- ½ cup all-purpose flour
- 3 tablespoons almond meal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons toasted almonds
- Bring honey, cranberries to a simmer in a small saucepan over medium-high heat, stirring often. Cook until the cranberries burst, about 4 minutes. Remove from the heat and stir in orange zest. Set aside.
- Preheat waffle iron. Heat oven to 300 degrees F.
- Meanwhile, prepare batter: Whisk egg yolk, oil, almond milk, 2 tablespoons sugar and almond extract in a large bowl.
- Whisk white whole-wheat flour, all-purpose flour, almond meal, baking power and salt in a medium bowl.
- Beat egg whites with an electric beater on high until foamy. Gradually beat in the remaining 1 tablespoon sugar and continue beating on high until soft peaks form.
- Stir the flour mixture into the liquid mixture. Add the whites, and fold to combine. Cook batter, ¼ to 1/3 cup per waffle, according to waffle maker instructions until browned and crispy. Transfer the waffle to the oven (directly on the rack) to keep warm while continuing to cook the waffles. Serve warm topped with cranberry honey and toasted almonds.
- Serving Size: 1 waffle, 2 tablespoons syrup
- Calories: 481
- Carbohydrates: 57
- Fiber: 3 g
- Protein: 7 g