Cream cheese, fat free
(at room temp, for maple cream cheese glaze)
2 medium egg
1 1/3 cup
(for maple cream cheese gaze)
1/2 cup diced
Raisins, seedless (sultana)
Vanilla extract, pure
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.