Vegan Carrot Cake Waffles
Make your Saturday morning breakfast extra special with a batch of these tasty vegan carrot cake waffles.
Servings: 5
Calories: 428kcal
Ingredients
- 1 3/4 cup whole wheat flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1/4 cup unsweetened coconut flakes
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely shredded carrot
- 1/2 teaspoon grated ginger root
- 1 1/2 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
To Serve:
- Maple syrup
- Chopped walnuts
- Unsweetened coconut flakes
Instructions
- Preheat your waffle iron to medium-high heat.
- In a large mixing bowl, whisk together this dry ingredients (flour, sugar, baking powder, cornstarch, coconut flakes, salt, cinnamon, and nutmeg).
- In a small bowl, combine the carrot, ginger, almond milk, vegetable oil, and vanilla. Stir well to combine.
- Pour the wet ingredients into the bowl with the flour and stir well to combine.
- Spray your waffle iron with cooking spray and spread 1/2 cup of batter evenly on bottom plate. Close lid and cook 6-7 minutes or until indicator on waffle iron goes off. Repeat until all the batter is used up.
Notes
Adapted from Food Network's Whole Wheat Vegan Waffles.
Nutrition
Serving: 1waffle | Calories: 428kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 252mg | Potassium: 220mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2143IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg