Description
Top with pineapple, coconut, nuts and creamy homemade whipped topping. Easy to make for dinner, lunch, brunch, brinner – or even breakfast.
Ingredients
Scale
- 1 can (14.5 oz) Libby’s Sliced Carrots, drained
- 4 eggs
- 2 1/2 cups plain kefir
- 1/4 cup brown sugar
- 1/4 cup melted butter (or canola oil)
- 2 teaspoons vanilla
- 1 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- Optional Whipped Cream Cheese Topping: 1/4 cup Greek Vanilla Yogurt, 4 ounces neufchatel cheese
- Optional toppings: More shredded coconut, walnuts, pineapple, shredded carrots
Instructions
- Mash carrots with a fork, or pureed in mini food processor.
- In a medium bowl, whisk together eggs, kefir, sugar. Add carrots, butter, and vanilla; whisk to combine.
- In a large bowl, whisk together flours, baking powder, baking soda, cinnamon and salt. Mix in coconut.
- Add egg mixture to the dry ingredients and stir just until moistened.
- Coat preheated waffle iron with cooking spray. Pour a heaping 1/2 cup waffle batter onto waffle iron and cook according to manufacturers instructions.
- Optional: While waffles cook, whip together yogurt and neufchatel cheese with an electric mixer.
- Top with waffles optional toppings.
Notes
This recipe can easily be halved: use half the amount of all ingredients.