This is a fun Spring breakfast to enjoy on a weekend morning!
The carrots give these waffles a pretty pale orange color, but picky eaters won’t even notice the carrot in them.
I love topping these waffles with fresh coconut whipped cream and some freshly gound cinnamon.
2 cups whole wheat pastry flour
2 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp cinnamon
1 cup grated carrots
2 cups of cashew or almond milk
1/2 cup melted coconut oil
1 tsp vanilla extract
2 tbsp maple syrup, plus extra for serving
coconut whipped cream, optional
Preheat a waffle iron.
In a large full, mix the flour, baking powder, flaxseed, and cinnamon.
In a medium bowl, combine 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 hot with warm maple syrup and coconut whipped cream.