Vegan Carrot Waffles
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(21)
Ingredients
4-6 waffles
- 2 cups (500 mL) whole spelt flour or white/wheat mix
- 2 teaspoon (10 mL) baking powder
- 2 tablespoons (30 mL) ground flaxseed
- ½ teaspoon (2 mL) cinnamon
- 1 cup (250 mL) grated carrots
- 2 cups (500 mL) almond milk at room temperature
- ¼ cup (60 mL) melted coconut oil
- 1 teaspoon (5 mL) vanilla extract
- 2 tablespoons (30 mL) maple syrup, plus extra for serving
- Sea salt
- Maple syrup and/or coconut cream, for serving
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Preparation
Step 1
Preheat a waffle iron.
Step 2
In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
Step 3
In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.
Step 4
Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.
Step 5
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Chef's notes
These carrot-cake-inspired vegan waffles are the perfect weekend breakfast or brunch! Store leftovers in the freezer for on-the-go breakfasts or healthy snacks during the week.
I like to make these on a Sunday morning and store the extras in the freezer for easy weekday waffling. I let them thaw slightly and then pop them in the toaster until they’re crisp around the edges.
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