Ingredients

The following ingredients have 3 Servings
  • 1 1/4 cup white whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups finely shredded carrots
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons melted and cooled coconut oil (can also use melted butter)
  • 1 teaspoon vanilla extract
  • 2 eggs, slightly beaten
  • 1 1/3 cups low-fat plain Kefir
  • 1/2 cup finely chopped fresh pineapple
  • Optional:
  • 1/2 cup raisins
  • 1/3 cup chopped pecans or walnuts
  • FOR THE MAPLE CREAM CHEESE GLAZE:
  • 4 oz reduced fat cream cheese, at room temperature
  • 1/4 cup 100% pure maple syrup

Instruction

  • Preheat Belgian waffle iron.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.
  • In a separate large bowl, stir together carrots, maple syrup, coconut oil, vanilla and eggs until well combined. Slowly stir in Kefir. Add wet ingredients to dry ingredients and mix until just combined. Slowly fold in pineapple (and nuts/raisins, if you are using).
  • Spray waffle iron generously with nonstick cooking spray, then add about 1 cup of the batter in to the iron and spread out a bit to the sides. Cook waffles according to the manufacturers instructions.
  • While waffles cook, in a small saucepan, add maple syrup and cream cheese and place over low heat; stirring until it becomes smooth and creamy. Once waffles are done cooking, serve with a drizzle of the maple cream cheese glaze. Makes 3 large belgian waffles, 6 servings total (1/2 belgian waffle each).