Description
Sneak some veggies into your breakfast with these delicious and healthy Carrot Cake Waffles with Greek Yogurt Cream Cheese topping.
Ingredients
Units
Scale
For the Waffles:
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup natural applesauce
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (or regular whole wheat flour)
- 4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup finely shredded carrots
- 1/4 cup chopped walnuts, optional
For the Topping:
- 3/4 plain Greek yogurt
- 2 ounces Neufchâtel cheese, softened
- 1 teaspoon vanilla extract
- 1 Tablespoon pure maple syrup
- 2 Tablespoons milk
Instructions
For the Waffles:
- Preheat waffle iron. In a large bowl, whisk the eggs and milk. Add in the applesauce, maple syrup and vanilla extract, whisk together. Add in the flour, baking powder, cinnamon, nutmeg, cloves and salt, stir until just combined. Fold in the carrots and walnuts.
- Spray waffle iron with nonstick cooking spray. Spread the batter evenly on the waffle iron and cook until golden brown. Continue until the batter is gone.
- Serve hot. Top with Greek Yogurt Cream Cheese icing.
- Store any leftovers in a sealed container for up to 7 days or in the freezer for 3-6 months.
For the Topping:
- In a medium bowl, place the Greek yogurt and Neufchâtel cheese; beat with an electric mixer or hand whisk until blended. Add in the vanilla, maple syrup and milk and continue to beat/whisk until fully combined and reaches a smooth consistency.
- Serve atop carrot cake waffles. Store any leftovers in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 waffle
- Calories: 186
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 44 mg