Chocolate Carrot Waffles
19 ingredients
6 steps
Ingredients
- 2 cups White Whole Wheat Flour
- 1-1/2 Tablespoon Wheat Germ (optional)
- 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/8 teaspoons Salt
- 3 Tablespoons Brown Sugar
- 1/3 cups Cocoa Powder
- 1 teaspoon Cinnamon
- 3/4 teaspoons Nutmeg
- 1 teaspoon Allspice
- 2 whole Eggs, Beaten
- 3 Tablespoons Canola Oil
- 1 teaspoon Vanilla Extract
- 1-3/4 cup Buttermilk
- 1-1/2 cup Carrots, Finely Grated
- 1 cup Walnuts, Finely Chopped
- 1/2 cups Semi-sweet Chocolate Chips, Or More To Taste
- Cooking Spray
- Pure Maple Syrup, Cinnamon Honey Butter, Or Freshly Whipped Cream, For Garnish
Directions
-
1Preheat waffle iron according to manufacturer's instructions.
-
2In a large bowl, combine the flour, wheat germ, baking soda, baking powder, salt, sugar, cocoa powder, cinnamon, nutmeg and allspice. Set aside.
-
3In another bowl beat the eggs and canola oil together then mix in the vanilla and the buttermilk. Add the wet ingredients into the dry and stir until combined. Fold in the grated carrots, walnuts and chocolate chips.
-
4Spray preheated waffle iron with cooking spray and spoon about 1/4 cup of the batter into each waffle compartment, or according to the waffle iron instructions. Close the top and cook until the waffle iron signals, or until the waffle is golden, crispy and comes out easily.
-
5They are best served immediately, or kept warm on a wire rack in a 200 F oven while you finish with the remaining batter.
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6Makes about 12 waffles.
Products Matching These Ingredients
Harvest whole wheat bread
Trader Joe's, E.Leclerc
C NOVA 4
Bakers Best, White Bread
Wise Woodworks
C NOVA 4
Almond flour organic blanched
Terrasoul
NOVA 4
Tuna Salad Wheat sandwich
market twenty 4 seven
White Chocolate
Madelaine Chocolate Novelties Inc
E NOVA 3
White granulated sugar
E
Flour tortillas
D NOVA 4
Burrito size flour tortillas
D NOVA 4
Carrés aux grains germés
première moisson
C NOVA 3
Baguette aux grains germés biologique
Première Moisson
C NOVA 3
Wheat Germ
Bob's Red Mill
E
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