We both used sugar-free pancake syrup, but....he used real eggs, and I didn't. He used amaranth flour, and I used whole wheat pastry. He topped his waffles with raspberries, and I made a "cream cheese" frosting! I think my fake cream cheese frosting works better with the carrot cake-like waffles than the raspberries, just saying. AND my "frosting" is still healthy!
Carrot Cake Waffles
Makes 2 waffles
Can be made ahead of time and kept in the freezer. Reheat it in a toaster oven or in baking in a regular oven to regain the crispy outside, or in the microwave if you don't really care about that.
"Cream Cheese" Frosting
- 2 tbsp plain fat-free greek yogurt*
- 2 tbsp fat-free cottage cheese*
- 1/8 tsp vanilla extract
- Optional: 1-2 tbsp vanilla or cinnamon protein powder
Use an electric whisk, blender, or small food processor to combine frosting ingredients until smooth. If you don't have any of those things, you can either whisk by hand or try to smash the cottage cheese lumps with the back of a spoon.
*Can substitute more yogurt for cottage cheese, or more cottage cheese for greek yogurt