Spice up your breakfast with these carrot cake waffles with maple cream cheese topping. They taste just like carrot cake in breakfast form, plus they're gluten free & dairy free!
Divide the egg yolks and egg whites into two bowls.
3 Eggs
In a large bowl, combine the gluten free flour, oat flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Whisk together.
¾ Cup Gluten Free Oat Flour, 1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 Tablespoon Baking Powder, 1 ½ teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Ginger, ¾ teaspoon Salt, 3 Tablespoon Sugar
Add the milk, oil, maple syrup, vanilla and egg yolks to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated.
½ Cup Coconut Oil, 1 teaspoon Vanilla, 1 Cup Non Dairy Milk, 2 Tablespoon Maple Syrup
Add the shredded carrots and pecans and fold together until well combined.
1 Cup Carrots, ¼ Cup Pecans
With a mixer, beat the egg whites until they have stiff peaks. Add the beaten egg whites to the waffle batter and GENTLY fold together taking care not to deflate the air bubbles.
Let the batter rest for 10 minutes. While the batter is resting, preheat your waffle maker.
Cook according to your waffle maker directions until waffles are brown and are easily removed from the waffle iron. Mine takes about 5-7 minutes per batch.
For the cream cheese maple syrup
Whisk all ingredients together. You may have to heat for 10-20 seconds in the microwave to get a pour-able consistency. Pour over waffles and top with additional chopped pecans if desired.
2 ounces Vegan Cream Cheese, ¼ Cup Maple Syrup, 1 Tablespoon Vegan Butter
Notes
STORAGE: Wrap leftover waffles with a paper towel and place them inside an airtight container. Store in the refrigerator for up to 4 days. Reheat in a toaster or oven set to 350F until warm and crispy.