Healthy carrot waffles are a fun and unique way to eat veggies for breakfast. We use crushed pineapple to sweeten the batter instead of sugar, for a slightly tropical note, and top with yogurt, orange slices, raisins, and walnuts.
Course Breakfast, Brunch
Cuisine American
Diet Low Fat, Low Lactose, Low Salt
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 300kcal
Author Laura Yautz
Equipment
Waffle Maker
Ingredients
2cupsWhole Wheat Pastry Flour
1tablespoonGround Flax
2teaspoonBaking Powder
½teaspoonCinnamon
¼teaspoonGround Ginger
⅛teaspoonNutmeg
1cupUnsweetened soymilkor choice dairy or alternative beverage
1cupCrushed Pineapple in 100% juice
1cupGrated Carrots
1teaspoonVanilla Extract
Recommended Toppings
½cupPlain Greek Yogurt mixed with 2 teaspoon 100% Pure Maple Syrup
Orange slices
Raisinssoak in orange or pineapple juice for a few minutes to soften
Chopped Walnuts
Instructions
In a large mixing bowl, combine all the dry ingredients.
In a smaller bowl or large liquid measuring cup, combine the soymilk, pineapple/juice, carrots, and vanilla.
Pour the wet ingredients into the dry ingredients, and stir until just combined. The batter will be thick.
Allow the batter to rest while you preheat the waffle iron.
Once the waffle maker is hot, spray with cooking spray if needed, and pour an appropriate amount of batter into it for your waffle maker size.
Cook until the waffles are browned and crispy on the outside. Hint: They may take just a little longer than traditional waffles to cook because of the pineapple in them.
Remove from the waffle maker and repeat until all the batter is used.