Carrot Cake Waffles
Made with a blend of wholesome buckwheat and quinoa flours, these healthy waffles are packed full of satisfying protein and fiber.
Servings: 8 waffles
Calories: 238kcal
Ingredients
- 2 tablespoons ground chia seed or flax seed
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 2 tablespoons pure maple syrup
- 1 3/4 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup shredded carrot
- 1/2 cup chopped pecans or walnuts
- 3 tablespoons melted unrefined coconut oil
Instructions
- In a small bowl, combine 2 tablespoons ground flax or chia with 6 tablespoons water. Stir together and set aside to thicken.
- In a large bowl, whisk together the buckwheat flour, quinoa flour, baking powder, cinnamon and salt.
- In a large measuring cup or medium size bowl, combine almond milk, maple syrup, and vanilla extract.
- Pour the liquid mixture into the large bowl with flour. Add the walnuts, carrots, and melted coconut oil. Stir together until a smooth batter forms.
- Allow batter to rest as you preheat the waffle iron. Lightly grease the iron then fill with batter. Cook until your iron says the waffles are ready, or possibly a little longer so that the waffles are golden with crisp edges. Place cooked waffles on a cooling iron as you cook the rest of the batch.
- Reheat in the toaster or oven for extra crispy edges. Serve warm with pure maple syrup and enjoy!
Nutrition
Calories: 238kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Sodium: 235mg | Potassium: 292mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2675IU | Vitamin C: 0.9mg | Calcium: 143mg | Iron: 1.6mg