Grain-Free Carrot Cake Waffles/Pancakes
To be honest, I rarely make waffles. But, the other day it was National Waffle Day, and even though I think this is one of those silly holidays that doesn’t actually exist, I felt inspired.. So here I am with this Skinny Swap carrot cake waffles recipe just because I needed some more waffle in my life! I also was thinking of different desserts that I could play off of to turn this not only into a breakfast dish, but into a potential dessert as well.
The cool thing about this recipe is that these waffles are made 100% grain-free. We do use flax seed meal, but no grains. They are also made of sweet potatoes and carrots, without any other starch or ingredient to hold everything together. Finally, the “cream cheese frosting” we use is Greek yogurt based with a hint of raw honey and vanilla. Unless the ingredients you are buying have any additives, this recipe should be all natural and delish!
2 small Sweet potatoes, or one large sweet potato, mashed
½ cup shredded carrots
2 teaspoons cinnamon (to taste)
½ teaspoon nutmeg (to taste)
½ cup flax seed meal
1 tablespoon fresh ginger, grated
¼ teaspoon baking soda
½ teaspoon baking powder
½ cup Greek yogurt (or coconut yogurt for dairy-free)
Avocado oil for pan
1/2 cup Greek yogurt (or coconut yogurt)
1 teaspoon vanilla extract
1/2 teaspoon raw honey (to taste)
Preheat your waffle iron until hot.
Combine all ingredients in a bowl and mix together until a smooth batter is formed.
Add avocado oil to your waffle iron to make sure your batter will not stick to the pan.
Pour batter into the waffle iron and close until waffle is golden brown and fully cooked.
In a bowl, mix together the frosting ingredients until thoroughly combined.
Once all the waffles are done, spread the frosting between each waffle and stack them together. Top with flax seeds or a nut of your choice for some extra crunch.