Carrot Cake Waffles
These Vegan Carrot Cake Waffles are perfectly festive for spring and full of cozy flavors! They're great for Easter brunch or breakfast in bed and reheat beautifully during the week (when toasted, of course).
Servings: 5 waffles
Calories: 338kcal
Ingredients
- 1 cup all purpose flour or oat flour, if gluten-free
- 1 cup finely ground oat flour or more all purpose, or whole wheat pastry flour
- 2 teaspoon baking powder
- 2 TBS chia seeds or ground flax
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg optional
- ¼ teaspoon sea salt
- 1 cup freshly grated carrots
- 2 cups unsweetened plain almond milk or milk of choice
- ¼ cup avocado oil or other neutral oil
- 1 tso vanilla extract optional
- 2 TBS maple syrup
- To serve: Dairy-free vanilla yogurt cinnamon, candied carrots, maple syrup, and/or nuts
Instructions
- Preheat your waffle iron, oiling as needed. In a large bowl, combine flour, baking powder, chia (or flax), cinnamon, nutmeg if using, and salt.
- In another bowl, combine carrots, milk, oil, vanilla if using, and maple syrup. Stir to integrate.
- Pour wet mixture into dry, mixing gently until no flour-y spots remain (do not over-mix as this can make your waffles less fluffy. Ladle generous portions (~¾ cup) into the waffle iron and cook as directed.
- Serve with toppings of choice! I like to swirl cinnamon into the yogurt to mimc "frosting." Ribbons of shaved carrots can look festive, and walnuts and pecans add some nice crunch.
Notes
Speaking of crunch, my preferred waffle is ALWAYS toasted (never hot from the iron).
The nutrition information below is calculated without additional toppings.
Nutrition
Calories: 338kcal | Carbohydrates: 44.7g | Protein: 6.9g | Fat: 14.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 13.1g | Sodium: 198mg | Fiber: 5.1g | Sugar: 6.5g
