Carrot Cake Waffles
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Total Time: 30 mins.
- Yield: 3 waffles
Ingredients:
1 1/2 cup Simple Mills Pumpkin Pancake & Waffle Mix
3 eggs (or 3 flax eggs)
1/2 cup unsweetened almond milk
2 tbsp avocado oil
2 tsp vanilla extract
1/2 cup shredded carrots
Whipped Cream Cheese (optional)
1/2 cup cashew based cream cheese
3 tbsp full fat coconut milk
2-4 tbsp powdered sugar
Toppings (optional)
Maple syrup
Chopped walnuts
Cinnamon
Instructions:
PREHEAT waffle iron on high heat setting.
WHISK eggs, milk, oil, and vanilla extract together in a large bowl.
ADD Simple Mills mix and whisk until combined.
FOLD in shredded carrots.
GREASE preheated waffle iron and pour batter into it.
COOK according to your waffle iron settings.
PREPARE the whipped cream cheese by adding cashew based cream cheese along with coconut milk and 2 tablespoons of powdered sugar into a bowl. Whisk until smooth. Taste and add more powdered sugar if desired. If your mixture is a little too stiff to your liking, add coconut milk, one teaspoon at a time.
SERVE waffles with whipped cream cheese, maple syrup, chopped walnuts and a sprinkle of cinnamon.