Healthy Carrot Cake Waffles
If you have any leftover carrots from the week that you aren’t too sure what to do with, then this recipe is for you! I’m calling all carrot cake lovers, because this breakfast is going to be a staple in your household.
I created this recipe using oats, which makes these waffles both filling and extremely satisfying. I love creating new flavors of both pancake and waffles, and this carrot cake recipe did not disappoint- just in time for Easter Sunday too!
Ingredients in Carrot Cake Waffles
- rolled oats or oat flour
- baking powder
- almond milk
- almond butter
- vanilla extract
How to make healthy carrot cake waffles
Making carrot cake waffles is both simple and stress free. This recipe is as easy as mixing all the ingredients together and cooking on a greased waffle skillet.
To start, combine almond milk, almond butter and vanilla extract together in a large mixing bowl. Feel free to use any type of almond or nut butter for this recipe.
Next, add in the oat flour, baking powder, and cinnamon and salt. Mix with a rubber spatula until ingredients are well combined. Fold in shredded carrots, pecans and raisins last.
Let the batter sit for a few minutes to thicken up. You can preheat the waffle skillet during this time.
Once the waffle skillet is pre-heated, generously coat the skillet with non-stick spray and then add in the batter. Close the lid and allow the waffles to cook to desired crispness.
Remove from skillet and top with non-dairy yogurt, raisins and pecans. I of course love to drizzle mine with maple syrup!