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
- 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
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!
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