Carrot Cake Protein Waffles

 

Oh, baby, baby!

If you know me, you know that carrot cake is my jam. I love chocolate and “funfetti” and all the other varieties of cake, but carrot cake?! It’s so comforting and bursting with flavor.

I suppose the onset of the fall season makes these waffles timely, but I have no shame in eating these warm, fluffy, sweet waffles year round.

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What’s better than carrot cake? Well, carrot cake that’s socially acceptable to eat for breakfast, of course! Though, let me be clear: I don’t discriminate against eating regular ol’ carrot cake for breakfast either.

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What makes these waffles next level?

They taste like a guilty treat, but they’re healthy. Loaded with fiber and protein, yet they’re vegan, gluten free and free of added sugar. This is the stack of waffles that will have you running to bed so morning comes faster. But if you’re anything like me, you’ll just go ahead and make them for dinner instead of waiting!

Ingredients

Carrot Cake Protein Waffles

Prep Time: 15 mins | Total Time: 30 mins | Author: Kileigh Branae | Cuisine Type: Vegan, Fitness, Gluten Free | Serves: 2

Ingredients

  • 1 cup (96g) old fashioned rolled oats
  • 2 scoops (66g) organic unflavored pea protein
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon stevia powder (more or less to taste)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon dried orange peel (optional)
  • 1/4 teaspoon ground ginger
  • 1/2 cup (66g) shredded carrots
  • ~1 – 2 cups water or nondairy milk
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract

FOR SERVING

  • toasted walnuts
  • unsweetened coconut flakes
  • shredded carrots
  • unsweetened raisins
  • maple syrup or agave nectar syrup
  • Lemony Soya Topping

Instructions

  1. Preheat oven to 200°F/93°C (optional, to keep waffles warm while others cook).
  2. Grind oats in a coffee grinder or blend in a blender/food processor until a flour consistency is reached.
  3. Combine oat flour, pea protein, baking powder, baking soda, stevia, cinnamon, nutmeg, orange peel and ginger in a large mixing bowl. Stir in shredded carrots.
  4. In a separate bowl, combine 1 cup water or nondairy milk, applesauce and vanilla extract.
  5. Fold wet ingredients into dry ingredients. Continue to add more water or nondairy milk in 1/4 cup increments until waffle batter consistency is reached. You want it to be thick but pourable, not runny.
  6. Lightly spray waffle iron with a nonstick spray of choice (I often use grapeseed oil in a Misto spray bottle). Let the batter rest for 5-10 minutes while you heat up the waffle maker. If you want to top your waffles with toasted walnuts, you can toast them on the stove in a skillet or on a cookie sheet in the oven at this time.
  7. Depending on your waffle maker, pour enough batter to cover the griddle and let rest for 30 – 60 seconds. Close iron and cook for 8-10 minutes depending on your desired crispiness. Once waffle is done, put on baking sheet and place in preheated oven to keep warm and crispy while other waffle(s) cook. Repeat this process until all batter is used.
  8. Top waffles with desired toppings and enjoy warm. Don’t hold back on doing a little dance because, well, they’re just too dang good to sit still!

Nutrition Information

Per Serving – Calories: 334 | Protein: 33g | Carbohydrates: 41g | Fat: 5g

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4 thoughts on “Carrot Cake Protein Waffles

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