Gluten-free Whole Grain Carrot Cake Waffles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole grain waffles made with buckwheat and quinoa flour, spiced with cinnamon and ginger, and studded with carrots and pecans. These protein-rich, fiber-packed waffles are naturally gluten-free and satisfying for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons ground chia seed or flax seed
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 2 tablespoons pure maple syrup
- 1 3/4 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup shredded carrot
- 1/2 cup chopped pecans (or walnuts)
- 3 tablespoons melted unrefined coconut oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 234mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.