Carrot Cake Protein Waffles

Last week, I shared a recipe for a delicious Carrot Cake Protein Shake. That recipe was SO tasty that I decided I wanted to do some more experimentation with those flavors. I love the idea of using fresh carrot and other healthy ingredients to make something that essentially tastes just like my favorite cake! These waffles are ultra filling and packed with nutrients to keep you going throughout the day. Carrot Cake Protein Waffles are perfect both pre-workout as a source of energy and post-workout for recovery. When I eat these waffles post-workout, I spread a little grass-fed cream cheese on them!


Carrot Cake Protein Waffles
2 cups coconut milk
2 cups einkorn flour
1 large carrot, chopped
1/4 cup raw honey
2 tbsp. Perfect Coconut Oil
1 scoop Perfect Plant Protein
1 handful raw almonds
1 tbsp. coconut flakes
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Directions: Add coconut milk, raw honey, melted coconut oil, raw almonds, and carrot to high speed blender and blend until smooth. In a mixing bowl, combine flour, protein powder, coconut flakes, baking soda, and spices. Pour liquid ingredients into dry ingredients and stir to thoroughly combine. Heat waffle iron and grease generously with coconut oil or butter. I used about 3/4 cup of batter per waffle, and found that this batter took a bit longer to cook than most waffles. This recipe makes 4 large waffles.

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