Description
These delicious carrot cake waffles are made without any flour, making them a perfect gluten-free breakfast option. Packed with grated carrots, warm spices, and a hint of sweetness, they taste just like carrot cake but in waffle form! Top with yogurt, nuts, or a drizzle of maple syrup for extra flavor.
Ingredients
Scale
For the Crust:
- For the waffles:
- 2 cups grated carrots (about 3 medium carrots)
- 3 large eggs
- 1/2 cup almond butter (or any nut butter)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- For the topping (optional):
- Greek yogurt or coconut yogurt
- Chopped walnuts or pecans
- Extra maple syrup or honey
Instructions
1. Prepare the Crust:
- 1. Preheat your waffle iron according to manufacturer instructions.
- 2. In a large bowl, whisk together the eggs, almond butter, maple syrup, and vanilla extract until smooth.
- 3. Stir in the grated carrots, cinnamon, ginger, nutmeg, salt, and baking soda until well combined.
- 4. Lightly grease the waffle iron with cooking spray or oil.
- 5. Pour about 1/4 cup of batter onto each waffle section (adjust based on your waffle iron size).
- 6. Close the lid and cook until golden brown and crisp, about 4-5 minutes.
- 7. Carefully remove the waffles and repeat with the remaining batter.
- 8. Serve warm with optional toppings like yogurt, nuts, or extra maple syrup.
Notes
For a dairy-free version, use coconut yogurt. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster or oven for best texture.