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Morning Glory Waffles

Morning Glory Waffles

"Oats and whole wheat flour add extra fiber. Carrots, apples and walnuts make them extra hearty and boost the nutritional value."
Servings: 6-8
Servings 8 people


  • 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
  • 1½ cups whole wheat pastry flour
  • ½ cup oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon (or to taste)
  • ¼ tsp salt
  • ½ cup GO Veggie! Plain Cream Cheese Alternative, at room temperature
  • 1 medium carrot, shredded
  • 1 small Granny Smith apple, peeled, cored and diced small
  • ½ cup walnut halves, roughly chopped

For the cinnamon-maple cream cheese spread:

  • ⅔ cup GO Veggie! Plain Cream Cheese Alternative
  • 2½ tbsp maple syrup
  • 2 tsp cinnamon (or to taste)


  • 1. Combine almond milk, vinegar, maple syrup and vanilla in a small bowl or measuring cup and set aside
  • 2. In a separate bowl, combine flour, oats, baking powder, cinnamon and salt. Set aside
  • 3. 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)
  • 4. 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
  • 5. Coat the waffle iron with cooking spray. Spoon between a ¼ and a ½ cup of batter per waffle, and cook for about 8 minutes ( time will vary depending on your waffle maker)
  • 6. 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.
    Recipe by May I Have That Recipe