These delicious breakfast (or any time) treats are healthy and nutrient dense. They can be fried as pancakes, if you don’t have a waffle iron and you can make a big batch and freeze them to be reheated in your toaster or oven. Enjoy!
Toppings
- Butter, sour cream, maple syrup, coconut butter
- Yogurt, applesauce, more pecans or walnuts
Waffles
- 2 Eggs
- 1/3 Cup Plain yogurt
- 1/2 Cup Almond or coconut milk
- 1 tsp Vanilla
- 1 Cup Almond meal or flour
- 2 Tbsp Coconut sugar or maple syrup
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Grated ginger
- 1/2 Baking powder
- 1/4 tsp Salt
- 1/2 Cup Grated carrot
- 1/4 Cup chopped walnuts or pecans
- 1/4 Cup chopped dates or raisins
- 2 Tbsp Coconut, shredded
- Oil spray
Whisk the eggs, yogurt, milk and vanilla together. Mix the dry ingredients in a separate bowl, add to egg mixture, and whisk until smooth. Fold in the carrots, walnuts, dates and coconut. If batter is still very thick add a few splashes of milk.
Spray waffle iron with oil. Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.
Top with toppings of choice and serve warm.
4 waffles. Can also be cooked as pancakes.
Add comment