Ingredients
Scale
- 1 cup unsweetened vanilla almond milk, lukewarm
- 2 tsp apple cider vinegar
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- 1 tbsp coconut oil, melted
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon (or to taste)
- 1/4 tsp salt
- 1/2 cup GO Veggie! Plain Cream Cheese Alternative, at room temperature
- 1 medium carrot, shredded
- 1 small Granny Smith apple, peeled, cored and diced small
- 1/2 cup walnut halves, roughly chopped
- For the cinnamon-maple cream cheese spread:
- 2/3 cup GO Veggie! Plain Cream Cheese Alternative
- 2 1/2 tbsp maple syrup
- 2 tsp cinnamon (or to taste)
Instructions
- Combine almond milk, vinegar, maple syrup and vanilla in a small bowl or measuring cup and set aside
- In a separate bowl, combine flour, oats, baking powder, cinnamon and salt. Set aside
- In a large bowl, whisk cream cheese. Slowly pour almond milk mixture, whisking constantly so all the ingredients are well incorporated ( the mix will start off thick and will thin out as you add all the almond milk)
- Start to heat up the waffle iron. Add flour mixture to the almond milk/cream cheese mixture, mixing until just incorporated. Fold in shredded carrots, diced apples and chopped walnuts
- Coat the waffle iron with cooking spray. Spoon between a 1/4 and a 1/2 cup of batter per waffle, and cook for about 8 minutes ( time will vary depending on your waffle maker)
- In the meantime, prepare the cream cheese spread. Combine all the ingredients in a large bowl and whip using a hand mixer. Refrigerate until ready to use
Notes
You can keep the waffles warm and crisp by placing them in a 200F oven
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American