Carrot Pumpkin Spice Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
An easy, healthy, gluten-free waffle recipe that is made with veggies. If you don't have a waffle iron, make pancakes! Also great for on the go breakfast.
  • ½ cup pumpkin puree (or sweet potato puree)
  • ½ cup (heaping) grated carrots
  • 3 eggs, beaten
  • 2 Tbl maple syrup
  • 1¼ tsp vanilla extract
  • 2 Tbl coconut flour
  • ¾ cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1½ Tbl ghee or coconut oil
  • ⅓ cup raisins
  1. Preheat your waffle iron and brush with a little coconut oil or ghee.
  2. In a mixing bowl combine the pumpkin puree and carrots, mix, then add the eggs, syrup and vanilla.
  3. In another mixing bowl combine the flours, spices and salt, use a whisk to evenly mix and get rid of any clumps.
  4. Slowly sprinkle the dry ingredients into the egg mixture, whisking as you go to avoid clumps.
  5. Add the ghee/coconut oil, then the raisins, stir to combine.
  6. Scoop batter into your waffle maker and cook until golden brown- waffle makers come in different sizes so experiment with how much batter to pour until you get the perfect waffle.
  7. For my waffle maker I got 6 small waffles, which was good for 2 people.
  8. I suggest you double the recipe so you have some extras- they hold up great in the fridge for a snack the next day.
Recipe by Grace Brinton at