Healthy Vegan Carrot Cake Waffles
Ingredients
- 1 ½ cup non dairy milk I use almond milk.
- 1 tablespoon apple cider vinegar
- 1 ½ cup white whole wheat flour
- ½ cup tapioca starch or flour
- ¼ teaspoon salt
- 2 tsp baking powder
- 2 teaspoon cinnamon
- ½ cup walnuts, chopped optional
- 1 tablespoon coconut sugar
- ¼ cup coconut oil, melted OR applesauce
- ½ teaspoon vanilla extract
- 2 cups shredded carrots
Instructions
- Combine non dairy milk and apple cider vinegar in a bowl and set aside.
- In a large bowl, combine flour, tapioca, salt, baking powder, cinnamon and walnuts whisking to thoroughly combine.
- To the milk, add sugar, oil or applesauce and vanilla. Stir to thoroughly combine.
- Make a well in the center of the dry ingredients and pour milk mixture in. Stir just to combine. It's ok if small lumps remain.
- Add carrot and fold into batter to evenly distribute.
- Set batter aside to rest while waffle maker preheats.
- Once waffle maker is preheated scoop batter into it. Waffle makers vary so follow the manufacturer's guidelines for the amount of batter needed.
- Cook waffles until browned and cooked through. Again this will vary according to your particular waffle maker. A good rule to follow is to look for no more steam to rise from the maker. This usually ensures the waffle is cooked through. Also, if you use applesauce, you may need to cook for a minute or two longer to ensure the center is cooked through.
- You can heat the oven to 200 degrees to keep cooked waffles warm until ready to serve.
- Serve with vegan butter, chopped walnuts, maple syrup, etc.
Notes
- The number of waffles you can make will depend on your particular waffle maker.
- For best texture, grate carrots yourself. Prepackaged shredded carrots will not cook as well.
