Crisp on the outside, fluffy on the inside, and filled with warm cinnamon and carrot flavor. These carrot-cake-inspired vegan waffles make the perfect weekend breakfast or brunch—and leftovers freeze beautifully for easy breakfasts throughout the week.
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES | SERVINGS: 4–6 WAFFLES
Ingredients
- 2 cups whole spelt flour or white/wheat flour mix
- 2 tsp. baking powder
- 2 tbsp. ground flaxseed
- ½ tsp. cinnamon
- 1 cup grated carrots
- 2 cups almond milk, at room temperature
- ¼ cup melted coconut oil
- 1 tsp. vanilla extract
- 2 tbsp. maple syrup
- Pinch of sea salt
- Maple syrup and/or coconut cream, for serving
Instructions
Preheat a waffle iron.
In a large bowl, combine the flour, baking powder, flaxseed, cinnamon, and a pinch of sea salt.
In a separate bowl, mix the grated carrots, almond milk, melted coconut oil, vanilla, and maple syrup. Fold the wet ingredients into the dry ingredients and stir until just combined.
Scoop the batter into the preheated waffle iron and cook until golden with lightly crisp edges.
Serve warm with maple syrup and coconut cream, if desired.
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