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Vegan Carrot Waffles

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 4 -6 waffles
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.

Ingredients

  • 2 cups whole spelt flour, 500 mL, or white/wheat mix
  • 2 teaspoons baking powder, 10 mL
  • 2 tablespoons ground flaxseed, 30 mL
  • 1/2 teaspoon cinnamon, 2 mL
  • 1 cup grated carrots, 250 mL
  • 2 cups almond milk, 500 mL, at room temperature
  • 1/4 cup coconut oil, 60 mL, melted
  • 1 teaspoon vanilla extract, 5 mL
  • 2 tablespoons maple syrup, 30 mL, plus extra for serving
  • Sea salt
  • Maple syrup and/or coconut cream, for serving

Instructions

  • Preheat a waffle iron.
  • In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
  • 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.
  • 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.