Looking for an easy vegan recipe to start your Easter Sunday off with a bang? I got ya covered with these carrot cake gluten free vegan waffles! They are festively spiced, loaded with shredded carrots (although you can’t even tell), and when you top them with coconut whip, it will feel like dessert for breakfast. Embrace your inner rabbit and enjoy carrots for breakfast with this recipe!
These vegan gluten free waffles are crispy on the outside, soft and chewy on the inside. There is one full cup of shredded carrots in this batter but I promise you won’t even know they are there. And let’s be honest, you’ll probably lather so much maple syrup on them that it defeats the purpose of the carrots. You win some, you lose some. But it’s Easter and we all deserve a delicious breakfast.
This vegan waffle recipe is better than store-bought eggos
My mom was recently visiting and I had put these gluten free vegan waffles in the freezer a few days before she arrived. She had them one morning (reheated in the toaster) and loved them. So they work as leftovers too! Think healthy EGGOS! I don’t want to take anything away from Eggos, because I was a big fan as a kid. But these vegan waffles have way more flavour, cleaner ingredients, fibre, and some zestiness. You’ll just have to try them for yourself if you don’t believe me.
here are a few reasons why I love these gluten free vegan waffles, so listen up!
- Whether you are making these for one, or you just don’t go through all the waffles at breakfast, they freeze beautifully. Bake all the batter, then let the waffles you want to freeze cool. Once cooled, place them in a sealed container/ stasher bag and freeze these carrot cake waffles for a rainy day.
- You have so many options with how you can top your waffles. Keep it simple with just fruit and maple syrup. Or mix up some homemade coconut whip, and sprinkle some cinnamon over top. Top the waffles with coconut yogurt, a fruit compote or this pecan drizzle would kick these vegan gluten free waffles up a notch.
- The Picky Husband approves of these waffles. I can make them and know that Adam is eating some veggies in his diet for the morning. Even if he doesn’t know it. This vegan waffle recipe is a good way to sneak in some fibre (from the oats) and carrots into a picky eaters diet. Your secret is safe with me.
Looking for more breakfast ideas? enjoy my basic banana bread or these killer pumpkin waffles!
These gluten free vegan waffles are the perfect way to start your weekend. These waffles are bound to be a crowd-pleaser as you enjoy a big batch with others for a weekend brunch. Or you can make a big batch of them for the week. Start every morning popping them in the toaster and feeling like a queen (or king). These vegan gluten free waffles are crispy, loaded with cinnamon, nutmeg and lemon zest. They are soft and chewy in the middle, perfectly sweet and who doesn’t love an excuse to yell, “and in the morning I’m making waffles” ? The answer is no one.
| Prep Time | 15 minutes |
| Cook Time | 34 minutes |
| Servings |
waffles
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- 1 cup almond milk
- 1 tsp lemon juice
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla
- 3 tbsp maple syrup
- 1 1/2 cup oat flour
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1/4 cup arrowroot powder
- 2 tsp cinnamon
- 1/4 tsp NUTMEG
- pinch sea salt
- 1 tsp lemon zest
- 1 cup SHREDDED CARROT
- coconut oil for greasing
Ingredients
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- Combine the almond milk and lemon juice together and let sit for 10 minutes.
- Meanwhile, melt your coconut oil over low heat. Let cool, then combine with the vanilla and the maple syrup. Set aside.
- Combine all dry ingredients together (oat flour, brown rice flour, baking powder, arrowroot powder, sea salt, spices and lemon zest). If making your own oat flour, measure out 1 1/2 cups of oats and process until it is a flour-like texture in your food processor or blender.
- Add the coconut oil mixture to the almond milk mixture and whisk together. Then add the wet ingredients to the dry. Add the shredded carrot, lastly.
- Combine and then let sit for 15 minutes. The batter will be quite runny but after 15 minutes the oats will absorb some of the liquid and the batter should be thicker (if not, add a 1/4 cup more of oat flour). During that 15 minute period, begin to heat up your waffle iron.
- Grease your waffle iron before each new waffle. I just take a piece of parchment paper with coconut oil on it and spread it around on the iron and I had no issues with sticking.
- Add a heaping 1/2 cup of batter at a time. Cook until no more steam is coming out of the iron. Mine took about 7-8 minutes to cook but my iron is quite old so just keep an eye on yours, and the steam is a good way to tell when the waffles are getting close to being done!
- Top with coconut whip, coconut yogurt, fruit and berries!
Find the coconut whip recipe here
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I can vouch that these waffles are absolutely delicious! I’ll have another plateful… please!