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Gluten Free Carrot Cake Waffles with Cinnamon Drizzle {gf, df, rsf}

Updated: Mar 14, 2021

65° in New York and still light out until 6pm? Yup, I declare spring. I also declare that carrot cake everything be in, especially these gluten free carrot cake waffles. These waffles make for a perfect, balanced breakfast. They’re packed with organic shredded carrot, gluten free flour, flaxseed meal, nut milk, dates or raisins, collagen, vanilla, lots of cinnamon, and pumpkin spice. Between the collagen, flaxseed meal, and shredded carrot, this recipes includes fiber, protein, veggies, and healthy fats! Plus, these waffles come with a simple and sweet, cinnamon drizzle. Make these for your next breakfast or save the recipe for your Easter brunch!



Prep time: 5 minutes

Cook time: 10 minutes

Serving size: 4-5 mini waffles



1/2c gluten free flour

2/3c nut milk

1/3c shredded carrot

1 1/2tsp vanilla

1tbs flaxseed meal

1 scoop collagen (optional)

1tbs cinnamon

1tbs coconut shreds

1tsp pumpkin spice

1tbs raw honey or pure maple syrup

1/2tbs baking powder

1/4c raisins or dates

sprinkle sea salt

Cinnamon Drizzle:

1tbs vegan butter (melted)

1tbs raw honey or pure maple syrup

1tsp cinnamon

few shakes pumpkin spice


1. Preheat mini waffle maker.

2. In a medium size bowl, add all ingredients (fold raisins or dates last).

3. Mix batter until smooth. If too thick, add a little more nut milk.

4. Spray waffle maker with coconut oil spray (any oil) and add batter. Cook waffles as directed.

5. While the waffles cook, make the cinnamon drizzle.

6. Melt vegan butter as desired. Then in a small bowl, add the vegan butter, raw honey, pumpkin spice, and cinnamon. Mix until smooth.

7. Once all waffles are done, plate, add some chopped dates or raisins, and drizzle with cinnamon sauce. Enjoy!


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