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Carrot Waffles - For The Bunny In You

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    • images/stories/recipes/Carrot Waffles.jpg
    • images/stories/recipes/Carrot Waffles1.jpg
    • images/stories/recipes/Carrot Waffles2.jpg
      6 min
      16 min
      22 min
      4 waffles


    • ½ cup wholemeal self-raising flour
    • 1 tbsp coconut sugar
    • ¼ cup oats
    • ½ cup almond meal
    • ¼ tsp ground cinnamon
    • 1/8 tsp nutmeg
    • Pinch salt
    • 1 egg
    • ½ tsp vanilla essence
    • ¼ cup grated pear – ½ pear
    • ½ cup carrot, finely grated
    • 1tbsp coconut oil, melted and cooled
    • 1 tbsp pure maple syrup
    • 2tbsp almond milk


    • 250g cream cheese
    • 3 tbsp pure maple syrup


    1. Pre-heat the waffle press until the ‘READY’ light illuminates.
    2. In a large bowl mix together the dry ingredients in a bowl – self-raising flour, coconut sugar, oats, almond meal, ground cinnamon, nutmeg and salt.
    3. In another bowl, mix together the wet ingredients – egg, vanilla, pear, carrot, coconut oil, maple syrup and almond milk and whisk into the dry ingredients.
    4. Lightly spray the waffle press and spoon 1/3 cup of batter into each section of the waffle press.  Lower the lid and cook for 5-8 minutes or until desired finish.  Remove with silicon tongs.
    5. Be sure that the ‘READY’ light is illuminated before beginning the next batch.
    6. Repeat with remaining batter.
    7. Serve with whipped cream cheese and maple dip.
    8. To make the cream cheese dip – place cream cheese and maple syrup into the bowl of your bench mixer and whisk for 2 minutes or until there are no lumps.
    9. Serve dip with sliced waffles to make for easier dipping.



    This recipe was developed using a Kambrook Appliance.

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    Guest 21 February 2024

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