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5 from 2 votes

Carrot Cake Waffles

Made with a blend of wholesome buckwheat and quinoa flours, these healthy waffles are packed full of satisfying protein and fiber.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 8 waffles
Calories: 238kcal


  • 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