Hello Fall! ‘Tis the season for pumpkin spice EVERYTHING so I just had to whip up these super food packed GLUTEN FREE waffles. They are loaded with ginger, nutmeg, and cinnamon and make the house smell amazing while they cook.
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 8Waffles | 10Minutes | 5Minutes |
| Servings | Prep Time |
| 8Waffles | 10Minutes |
| Cook Time |
| 5Minutes |
- 2 cups puréed pumpkin
- 11 oz coconut milk
- 4 large eggs
- 1 cup roasted almonds
- 1 cup figs
- 1 tablespoon dried ginger OR inch fresh ginger (or more! I put LOADS of ginger in mine! This is my favorite part because it tastes like gingerbread.
- 1 cup grated carrots OR grated sweet potato
- 1 cup unsweetened coconut chopped
- 1 cup dried cranberries chopped
- 1 tablespoon cinnamon I usually use 2 because I like mine extra “spicy”
- 2 tsp sea salt
- 2 tablespoons vanilla
- Coconut oil for waffle iron
- Butter & whatever else you'd like to top your waffle with
- Optional Super Food Add Ins
- 1/3 cup chia seeds
- 1/3 cup flax seeds
- 1/3 cup hemp seeds
- 1/3 cup hemp seeds
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Ingredients
Servings: Waffles
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- Preheat waffle iron while you make your batter
- Blend baked sweet potatoes & dates in Vitamix or food processor
- Mix in coconut milk & eggs
- Add almonds
- Process until smooth
- Transfer batter to bowl
- Mix in spices & vanilla
- Add chopped cranberries & coconut
- Mix in chia, flax, and hemp seeds
- Spray coconut oil on waffle iron- grease it up well so your waffles don't stick
- Drop by heaping tablespoons onto each ¼ section of your waffle iron.
- Cook until slightly crispy on the outside and lightly browned
- Top with butter while hot
- Enjoy!
Is there anything better than a hot waffle? I love these Carrot Cake Waffles because it’s kind of like a fresh baked cookie. Slightly crispy on the outside and served warm this breakfast could double as dessert. These waffles would be great to serve at a get together, or you could have the batter in the fridge for quick breakfasts in the morning. I have even used this batter in mini muffins for a car trip and they turned out great! Any way you make them, these are sure to be one of your family’s favorite treats.
If I could serve you one of these right now, you would swear that these waffles were made with traditional carrot cake batter. By tasting them, you’d never guess that these waffles are actually good for you. I mean, Look at all that wholesome goodness! These waffles have no added sugar or grains and are loaded with superfoods yet they taste like a treat you’d get at a fancy breakfast joint. Say hello to your family’s new favorite breakfast!
Here is how to make Forking EPIC Carrot Cake Waffles...
Start by mixing pumpkin, figs, eggs, and coconut milk in Vitamix or food processor. I like to process the mixture until the eggs get a bit fluffy. Preheat your waffle iron while the pumpkin is mixing.
Add ginger to the batter and process on high to get it well incorporated into the pumpkin. I love to use grated fresh ginger but always keep some freeze dried ginger in the pantry for the times I run out. Mix in the rest of the seasonings and vanilla. *I really like my waffles extra “spicy” so I add a ton of ginger, cinnamon, and nutmeg. Think spice cake with a bunch of awesome stuff thrown in the mix.
In a large mixing bowl, stir in the grated carrots, coconut, dried cranberries, and all of the seeds.
Use coconut oil to heavily coat the waffle iron before adding mounds of batter to each section of your waffle iron. I have a deep Belgian waffle iron and used about 3 tablespoons of batter for each mound. Cook waffles for apx 2-3 minutes (time varies depending on your iron temp)
I love to get butter in all the nooks and crannies, so I put a tab of butter onto each section of the waffle and quickly melt it with the top of he waffle iron. Mmmmmm! No syrup needed with these bad boys!!
I like to make the batter in advance and keep it in the fridge until I am ready for a fresh waffle. You could also cook all the waffles and store them in the freezer. Pop them in the toaster when you need a quick on the go breakfast.
I would love to know what you think about these awesome Carrot Cake Waffles. Leave me a comment or tag me in a social media post!
Here is how I make Pumpkin Spice Waffles…
Preheat waffle iron & Gather your ingredient
Mix pumpkin, coconut milk, & eggs in Vitamix or food processor
Add figs, & almonds, process until smooth
Add figs, & almonds, process until smooth
Add vanilla, sea salt, nutmeg, & cinnamon
Stir in carrot, coconut, & cranberries
If you really want to make these waffles EPIC, let’s power pack them with MORE super foods. I’m pretty sure this is what super heros eat for breakfast! Add the hemp, chia, & flax seeds. Mix well
Heavily spray coconut oil on preheated waffle iron & add scoops of batter on each section of waffle iron. Cook until golden brown
I like to melt the butter with the hot iron to get butter in all the nooks and crannies. Just put a nice slice right on top and close the waffle iron for a quick second.
Tips
- Make sure your waffle iron is nice and hot when you add the oil. Immediately add batter after you grease the waffle iron. This helps your waffles not to stick and gives them a nice crust.
- This batter refrigerates nicely for up to 10 days. I like to keep the batter in my fridge so I’ve always got these on hand when I need a healthy breakfast.
- These waffles are loaded with superfoods and healthy fats so they make a great healthy snack.
- To save even more time in the morning, you could make all the waffles at once and freeze them. Pop them in the toaster and you have a fresh waffle with toasty edges to start your day.
- You can adjust this recipe to suit your tastes. Don’t like cranberries? Add raisins. Don’t like coconut? Add your favorite dried fruit. Want to add more nuts? Walnuts would be great! Use your imagination and have fun with these!
