Carrot cake waffles
Mix the coconut cream with the maple syrup and cinnamon into a smooth mixture. Put away until use. Mix the flour, baking powder, cinnamon, ginger powder, pinch of salt and chopped pecans in a large bowl. In a separate bowl, beat the almond milk, vanilla extract and oil into a smooth whole. Carefully combine with the grated carrots. Add the wet ingredients to the dry ingredients and mix until smooth.Preheat the waffle iron and grease with coconut oil. Pour about 2 large ladles of batter onto the waffle iron. Close the waffle iron and bake until the waffle is nice and golden brown (approx. 3 minutes). Chop some extra pecans for the topping and make stacks of 2 waffles. Finish each waffle with a dash of coconut cream, nuts and some extra maple syrup.