Whole Wheat Carrot Cake Waffles
Carrot cake for breakfast? Yes! These whole wheat carrot cake waffles are a delicious and fun treat to wake up to any morning!
Servings: 5
Ingredients
- 2 eggs flax eggs if vegan
- 1 1/2 c almond milk
- 1 3/4 c whole wheat pastry flour
- 3 T coconut oil melted
- 1-2 T pure maple syrup
- 1 T baking powder
- 1 tsp vanilla extract
- 2-3 tsp cinnamon
- 1 large shredded carrot
- 2 T shredded coconut unsweetened
- 1/4 c chopped pecans or walnuts
- 1/4 c golden raisins
- 1/4 tsp sea salt
Instructions
- Preheat waffle iron.
- Whisk together eggs, milk, vanilla and coconut oil.
- Combine dry ingredients and mix well.
- Slowly add in dry ingredients into wet and stir.
- Add in carrot, coconut, pecans, and raisins and stir.
- Pour batter over waffle iron based on measurements for your waffle iron.
- Cook based on waffle iron timeline or until golden brown.
- Serve immediately with extra pecans, coconut and raisins if desired.
Notes
Makes about 10 waffles.
Nutrition
Calories: 347kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 253mg | Potassium: 563mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2142IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 2mg