Carrot Cake Waffles
Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (gluten-free)
Can you think of anything better than carrot cake in waffle form? It’s my favorite meal of the day combined with my favorite dessert so you know I’m a fan.
The best part is that these waffles are made with nourishing ingredients like buckwheat and quinoa flour, both of which are a great source of plant-based protein, fiber, vitamins, minerals and iron. See? It’s perfectly acceptable to have cake for breakfast.
How to Make Carrot Cake Waffles
- Make your vegan egg: combine one tablespoon ground flax or chia seed with 3 tablespoons water. Stir together then set aside to thicken.
- Whisk together the dry ingredients: quinoa flour, buckwheat flour, baking powder, ground cinnamon, ginger, and salt.
- Combine the wet ingredients: non-dairy milk, pure maple syrup, and vanilla extract.
- Pour the wet into the dry: add the flax egg, milk mixture and melted coconut oil to the bowl with the flour.
- Add the shredded carrot and chopped nuts: stir everything together until a batter forms.
- Cook, serve and enjoy: heat your waffle iron as the batter rests then cook as directed by your waffle maker.
Tips and Substitutions
- The recipe makes 8 waffles which is two separate batches (with my waffle iron). Make sure you allow them to cool on a wire rack so that they don’t get soggy. They are best reheated in a toaster or in the oven at a low temperature setting.
- I like to add chopped pecans or walnuts but feel free to leave them out if you are allergic.
- If you don’t have both quinoa and buckwheat flour, you can use all of one or the other. Just keep in mind the flavor profile will be stronger depending on which flour you choose.
- For those that might be sensitive to the earthiness of buckwheat flour, you can add more cinnamon and ginger or coconut sugar, if desired, to help mask the flavor.
Want more waffles? Check these out:
- Vegan Gluten-free Oat Flour Waffles
- Whole Grain Pumpkin Spice Waffles
- Zucchini Oat Protein Waffles
- Flourless Vegan Pumpkin Oatmeal Waffles
- Banana Bread Waffles
- Apple Cinnamon Oatmeal Waffles
Carrot Cake Waffles
- 2 tablespoons ground chia seed or flax seed
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 2 tablespoons pure maple syrup
- 1 3/4 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup shredded carrot
- 1/2 cup chopped pecans, or walnuts
- 3 tablespoons melted unrefined coconut oil
- In a small bowl, combine 2 tablespoons ground flax or chia with 6 tablespoons water. Stir together and set aside to thicken.
- In a large bowl, whisk together the buckwheat flour, quinoa flour, baking powder, cinnamon and salt.
- In a large measuring cup or medium size bowl, combine almond milk, maple syrup, and vanilla extract.
- Pour the liquid mixture into the large bowl with flour. Add the walnuts, carrots, and melted coconut oil. Stir together until a smooth batter forms.
- Allow batter to rest as you preheat the waffle iron. Lightly grease the iron then fill with batter. Cook until your iron says the waffles are ready, or possibly a little longer so that the waffles are golden with crisp edges. Place cooked waffles on a cooling iron as you cook the rest of the batch.
- Reheat in the toaster or oven for extra crispy edges. Serve warm with pure maple syrup and enjoy!