There is a brown sugar and olive oil waffle on SKCC that I’ve tweaked slightly to make a gluten-free waffle, full of carrot cake inspired flavors. These are best served warm with butter and maple syrup, and can also be cooked, cooled, frozen, and toasted if you are looking to prep ahead for busy weekdays. Once cooked, waffles can be kept warm in a 200-degree oven on a parchment-lined baking sheet while you finish cooking the remaining waffles.

If you don’t stock alternative flours, 1 ¼ cup all-purpose flour can be used in place of the oat flour, arrowroot, and flax meal.

Your time saver is to add the shredded carrots, raisins, walnuts, spices and orange zest to your favorite buttermilk pancake and waffle mix.