Carrot Cake Waffles

Preheat oven to 350F. Spread 1/4 cup pecan halves out on a baking sheet and bake for about 8 minutes, until toasted. Place into a food processor and blitz until crumbled but not super fine. Set aside.

Use a box grater to shred the carrot finely. Set aside.

In a medium bowl, add the vegetable oil, milk, lemon zest, vanilla extract, and egg. Mix well. Add in the shredded carrots plus shredded coconut. Mix to combine & set aside.

In a large bowl, add the flour, sugar, cinnamon, baking powder, baking soda, ground ginger, and salt. Mix to combine.

Pour the wet mixture into the dry mixture and stir to evenly mix.

Preheat mini waffle iron (I use @bydash) and spray it with cooking spray, and then spoon the batter mixture onto the iron until just full (not over full). Close the iron and cook until the waffle is cooked through and golden. Repeat with other waffles.

Roughly chop the extra pecan halves. Serve the waffles with whipped cream on top, then garnish with the chopped pecans, and pour on maple syrup. Enjoy!