Morning Glory Waffles
"Oats and whole wheat flour add extra fiber. Carrots, apples and walnuts make them extra hearty and boost the nutritional value."
Servings: 6-8
Ingredients
1 cup unsweetened vanilla almond milk, lukewarm
2 tsp apple cider vinegar
3 tbsp maple syrup
1 tsp natural vanilla extract
1 tbsp coconut oil, melted
1½ cups whole wheat pastry flour
½ cup oats
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon (or to taste)
¼ tsp salt
½ cup GO Veggie! Plain Cream Cheese Alternative, at room temperature
1 medium carrot, shredded
1 small Granny Smith apple, peeled, cored and diced small
½ cup walnut halves, roughly chopped
For the cinnamon-maple cream cheese spread:
⅔ cup GO Veggie! Plain Cream Cheese Alternative
2½ tbsp maple syrup
2 tsp cinnamon (or to taste)
Instructions
- Combine almond milk, vinegar, maple syrup and vanilla in a small bowl or measuring cup and set aside
- In a separate bowl, combine flour, oats, baking powder, cinnamon and salt. Set aside
- In a large bowl, whisk cream cheese. Slowly pour almond milk mixture, whisking constantly so all the ingredients are well incorporated ( the mix will start off thick and will thin out as you add all the almond milk)
- Start to heat up the waffle iron. Add flour mixture to the almond milk/cream cheese mixture, mixing until just incorporated. Fold in shredded carrots, diced apples and chopped walnuts
- Coat the waffle iron with cooking spray. Spoon between a ¼ and a ½ cup of batter per waffle, and cook for about 8 minutes ( time will vary depending on your waffle maker)
- In the meantime, prepare the cream cheese spread. Combine all the ingredients in a large bowl and whip using a hand mixer. Refrigerate until ready to use
Recipe by May I Have That Recipe
