Hey there summer, it’s about time ya showed up!
I feel like summer hasn’t even started yet, but here we are. For the past two months, San Diego has been experiencing strange weather- cloudy mornings, hot afternoons. I never know what to wear for the day! I’ll be cold in the morning and burning up in the afternoon.
I guess the good thing about the weather is it’s a sign of summer. And with summer comes fresh fruit galore. I’ll always envy people that live in tropical areas who seem to have an abundance of produce. When I went to Hawaii in 9th grade, we went during February, but it felt like summer with all the fruit! I ate my body weight in pineapple and raspberries during that trip, but then I had to return home to that awkward period where no fruit is truly “in season” a week later.
While I was on that trip, I not only ate my body weight in fruit, but also in waffles. We went to this hole in the wall breakfast place one day while we were driving around the island, and I fell in love with this combination. The waitress told me it was the most popular item on the menu, so my mom and I split them. We immediately regretted splitting, because we both wanted our own. So naturally, we ordered more!
The sweetness of the pineapple, combined with the carrot cake like waffle and crunch from the pecans, was out of this world. I never thought I’d be one to like pineapple with my waffles, but I’ve been mistaken. And once I poured the maple syrup on, my taste buds did this little dance that resembled that feeling when you see gas prices have gone down. It was a good day.
Despite all the food we ate on that trip (and we ate ALOT), these waffles were my favorite. I can’t believe I’m just getting around to recreating it, but I am. Let’s dig in!
- 1 cup flour of choice
- 1 tbsp brown sugar
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- 2 tbsp melted coconut oil
- ¾ cup almond milk
- 1 large carrot, shredded
- ¼ cup greek yogurt
- ¼ cup pecans, toasted*
- 2 slices pineapple, diced
- 1.) Pre-heat your waffle iron.
- 2.) In a bowl, mix together all your dry ingredients to get rid of any clumps you may have. Add as much or as little of the spices as you'd like, but know that they impact the flavor heavily.
- 2.) Add in the eggs, greek yogurt, and milk. Mix together with the dry ingredients.
- 3.) Slowly pour in your coconut oil, and fold it in well to make sure it goes everywhere. Then, add in the shredded carrot (I just grated it using a grater) and fold that into the batter. Set aside and let thicken for five minutes.
- 4.) Once your waffle iron is heated, spray with some non stick spray. Pour ¼ cup of the batter onto the iron, and spread it out so it cooks evenly. Close the iron and cook the waffle for 2 minutes. Once done, remove and place on a plate, then repeat this step.
- 5.) Once the batter is gone, serve between the two people, add your toppings, and enjoy!
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