Whole Wheat Pineapple-Carrot Cake Waffles

17 20 334
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Whole Wheat Pineapple-Carrot Cake Waffles
Health Highlights


2 1/2 tsp Baking powder
1 1/2 cup grated Carrots
1 tsp Cinnamon
2 tbsp Coconut oil (melted, cooled)
114 gm Cream cheese, fat free (at room temp, for maple cream cheese glaze)
2 medium egg Egg (slightly beaten)
1 dash Ginger, ground
1 1/3 cup Kefir
1/4 cup Maple syrup (for maple cream cheese gaze)
3/4 tsp Maple syrup
1 dash Nutmeg, ground
1/2 cup diced Pineapple (small pieces)
1/2 cup Raisins, seedless (sultana) (optional)
1 dash Salt
1 tsp Vanilla extract, pure
1/3 cup Walnuts (optional)
1 1/4 cup Wheat flour, whole wheat


Preheat waffle iron.

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.

In a separate large bowl, stir together carrots, maple syrup, coconut oil, vanilla and eggs until well combined. Slowly stir in Kefir. Add wet ingredients to dry ingredients and mix until just combined. Slowly fold in pineapple (and nuts/raisins, if using).

Spray waffle iron generously with nonstick cooking spray then about 1 cup of the batter in to the iron and spread out a bit to the sides. Cook waffles according to the manufacturers instructions.

While waffles cook, in a small saucepan, add maple syrup and cream cheese and place over low heat; stirring until it becomes smooth and creamy. Once waffles are done cooking, serve with a drizzle of the maple cream cheese glaze.

Nutrition Facts

Per Portion

Calories 334
Calories from fat 107
Calories from saturated fat 55
Total Fat 11.9 g
Saturated Fat 6.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 2.2 g
Cholesterol 66 mg
Sodium 302 mg
Potassium 665 mg
Total Carbohydrate 47 g
Dietary Fiber 4.5 g
Sugars 21.7 g
Protein 11.8 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.2
Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 0.4

Energy sources