When I saw Meghann’s carrot cake waffles this weekend, I knew I had to have them. ASAP. Except… we had no eggs. So I embarked on my first attempt at vegan waffles. The results weren’t bad, but they weren’t perfect either so I guess this recipe is a work in progress.
Makes 5 huge waffles, 6 smaller would have been better! These are super calorie dense.
- 1 cup All Purpose flour
- 1 cup Whole Wheat pastry flour
- 1 cup quick oats
- 1/2 cup white sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp baking soda
- 2 tsp vanilla extract
- 3 large carrots, grated
- 1/2 cup canola oil
- 2 flax eggs (2 Tbls ground flax, 6 Tbls warm water)
- 1 cup soymilk
- 1/2 cup walnuts, chopped
- 1/2 cup craisins
Mix all the ingredients in a bowl. The batter was super thick.
I had to use a lot of non-stick on the waffle iron to get them to come off clean. I also had to leave them on a little bit longer than normal to get them cooked through all the way.
They were super filling. I calculated them as coming in over 700 calories per waffle. Eek! I ate 75% of one, drizzled with agave.
They aren’t very pretty, that’s for sure. But they were delicious.
Huz’s eyes were way bigger than his stomach and he loaded up on two waffles with maple syrup and had a hard time putting them away.
Not sure if I’d make these again as is. But I like the concept. I think I’m more of a toppings gal though. I would prefer to just make carrot waffles and then top them with the walnuts and craisens so I can taste them more. They definitely got lost in the mix.