Cinnamon Toast Waffles with Pomegranate Syrup and Walnuts

Total Time 40 minutes
Course Breakfast
Servings 4 servings


For Spiced Pomegranate Orange Syrup:

  • 2 cups orange juice
  • 1 cups pomegranate juice
  • 1 tbsp coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • 1/8 tsp salt

For Gluten Free Waffles:

  • 2 cups 3-Ingredient Gluten-Free All-Purpose Flour OR any gluten free all-purpose flour w/o gums
  • 1 tbsp cane sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • 1/2 tsp pure vanilla extract

Additional Ingredients:

  • 1/2 cup slivered almonds
  • 1 cup pomegranate arils


To make the syrup:

  • Pour orange and pomegranate juices into a medium size sauce pan, and heat on high, ~ 4 minutes, until boiling.
  • Reduce heat to medium, to allow a gentle boil, and cook until juices are reduced and slightly thickened, ~20 minutes. {You may make the syrup ahead of time, or begin making the waffle batter while heating the juice mixture.}
  • Reduce heat to low, and stir in coconut oil, spices, and salt.
  • Bring heat back up to medium to continue cooking, allowing syrup to continue thickening, ~5 minutes more.
  • Remove pan from heat, and allow to cool for 5 or more minutes before serving.

To make the waffles:

  • Heat waffle iron. Combine the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.
  • Stir with a fork to combine ingredients well. Add eggs, milk, butter, and vanilla to dry ingredients, and stir well with a fork or whisk until ingredients are well combined.
  • Pour batter into hot waffle iron, and cook according to manufacturers instructions.

To assemble:

  • Toast the walnuts in a small pan over medium heat, stirring frequently, for ~ 5 minutes until a light golden brown color.
  • Remove almonds from pan immediately to prevent further cooking.
  • Split into 4 portions, and top two waffles with 1/4 of the pomegranate syrup plus 2 tablespoons of the toasted almonds and 1/4 cup of the pomegranate arils. Enjoy while warm.


This recipe was provided by EA Stewart from The Spicy RD, as part of the Healthy Aperture blogger partnership. 

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