I had to run five miles this morning.
Why did I have to run five miles? Because of these Waffles.
I should thank IHOP for inspiring me to make Carrot Cake Waffles, as when I was there the other day their Carrot Cake Pancakes disgusted me.
That was not because they were bad, but because they had shredded coconut in them; gross.
Why not just use coconut oil?
So thank you IHOP for inspiring me to make a healthier rendition of Carrot Cake Waffles.
Carrot Cake Waffles
1 cup jarred carrots
1/2 cup buttermilk
1/8 cup coconut oil, melted
1/4 cup frozen pine apple tidbits
1/4 cup dried cranberries
1 tsp baking soda
3 cups whole wheat flour
1/4 cup honey
3 tab Chia seeds
1 tsp fresh grated nutmeg
Combine the carrots, egg, coconut oil, buttermilk and honey. Mix in the flour, baking soda, salt. Than add the Chia seeds and nutmeg. Fold in the fruit.
Cook the waffles in a waffle maker. Serve with maple syrup, agave nectar butter or make cream cheese frosting.
FOR THE CREAM CHEESE FROSTING
Combine the cream cheese, sugar, vanilla and lemon juice. Put a dollop of this frosting on each waffle.