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
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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