Serves a Party of 2
There’s always a dilemma between the stance of wanting waffles or pancakes, and this time around I was team waffle. At the end of the day, waffles and pancakes are almost the same dang thing, so just feel the flow and you’ll know in the moment which one you’re feelin’.
On this beautiful spring Sunday morning I was ready for something a little different for breakfast, and just happened to have way too many carrots in the fridge to handle. Like a lot of my baking recipes, I used cassava flour which made for the perfect texture. I also used coconut sugar, ground flaxseed, cinnamon, salt, and baking powder to be whisked and ready to be stirred into the carrot mixture.
The carrot cake part started with blending the carrots, then adding in avocado oil, vanilla oat milk, and vanilla extract to be blended one more time.
After allowing the waffle iron to heat up a good bit, it was time to spray it with avocado oil spray and drop down the first waffle. Immediately I noticed the waffle begin to rise, which is such a good sign and indicator that the recipe is working at its finest. Every 5 minutes or so I would drop down more batter to eventually end up with 6 beautiful orange waffles.
For the toppings, I went with a vanilla almond-based yogurt from Silk to drizzle over the waffles with maple syrup, chopped pecans, and cacao nibs to be washed down with a cup of hazelnut coffee.
Ingredients:
- 2 Cups of Cassava Flour
- 1/2 Cup of Coconut Sugar
- 2 Tablespoons of Ground Flaxseed
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Salt
- 1 and 1/2 Cup of Shredded Carrots (go for organic if ya can)
- 1 and 1/2 Cup of Vanilla Oat Milk
- 3 Tablespoons of Avocado Oil
- 1 Teaspoon of Vanilla Extract
- 3 Tablespoons of Maple Syrup
- Avocado Cooking Spray
- Vanilla Almond Yogurt
- Chopped Pecans
- Cacao Nibs
In a large bowl, whisk together the dry ingredients including the flour, sugar, ground flaxseed, baking powder, cinnamon, and salt, then set aside.
Blend together the wet ingredients including the carrots, oat milk, avocado oil, and vanilla extract.
Stir the carrot mixture into the large bowl, adding a bit more milk if necessary(see photos above for an example).
Heat up the waffle iron, then spray a tiny bit of the avocado spray.
Drop down 1/3 cup of batter for each waffle (depending of how big your waffle iron is) and allow them to cook for up to 5 minutes.
To plate, drizzle on the maple syrup, vanilla yogurt, chopped pecans, and cacao nibs.
Plant Sugar Kitchen 