Carrot Cake Waffles
Servings: 2 large waffles
Ingredients
- 1/2 cup buckwheat flour*
- 1/2 cup quinoa flour can also use all buckwheat
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon ground chia seed or ground flax seed
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon brown sugar or coconut sugar
- 1 cup unsweetened vanilla almond milk or other plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded carrot approximately 1 large carrot
- 1 tablespoon melted unrefined coconut oil
Instructions
- Preheat the waffle maker. In a large bowl, combine the dry ingredients (buckwheat flour to pecans) in a medium-size bowl and sift together.
- In a separate large bowl, brown sugar, almond milk, vanilla extract, and shredded carrot then stir together.
- Add the dry ingredients to the bowl with the wet and stir until just combined. Add the coconut oil and stir until smooth. Lightly grease the waffle maker then spoon half of the mixture into the center of the waffle maker and then close the lid. Cook until crispy and golden brown on the edges. I did about 5 minutes on each side in my waffle maker. Gently open the waffle maker when they are done. The first one may stick to the iron if you are not careful.
- Serve warm with maple syrup and coconut whipped cream (optional). Dig in and enjoy!
Notes
*Buckwheat flour has a very earthy flavor. You may want to add more sugar if you are sensitive to the flavor of earthy whole grain flours.