Breakfast Food

COCONUT CARROT WAFFLES

June 8, 2019

It’s the one breakfast food that tells you it’s the weekend, THE WAFFLE. Around our house the waffle has become a Sunday morning regular along with the French press coffee. I love a good waffle but I am particular. It has to be Belgium style; thick & crispy on the outside but soft & fluffy on the inside. To do just that we have the All-Clad 4 square waffle maker. It makes the BEST waffles. We got this as a wedding gift back in the day and it is one of our most used small kitchen appliances and this thing is built to last, still going strong 10 years later.

What I love about this Coconut Carrot waffle recipe is the carrot addition. I am always excited when I can sneak veggies in at a meal time especially one that normally is sans-veggies. Besides omelettes most people do not consider eating a vegetable for breakfast. So I welcome this waffle recipe with open arms!! The carrots are hardly noticeable in the waffle. Some might think it’s odd but trust me it adds just a little surprise, in a good way!

This is not an overly sweet waffle. Just a touch of honey and 1 banana sweetens this batter but with extra fruit, drizzle of peanut butter and maple syrup on top you really don’t need anything more.

I used coconut milk (Califia Farms coconut-almond milk blend) because that is what I prefer but feel free to use regular milk if that’s what you have on hand.

Along with the all-purpose flour, I’ve added in some buckwheat four or spelt flour, both turn out perfectly soft waffles. The addition of either of the flours adds a little more fiber and nutrition to the recipe.

For a boost of omega-3 and fiber you could also add walnuts or pecans to the batter which would add a nice crunch to the waffle.

Once your batter is all mixed up, its ready to go! Heat up your waffle iron (my setting was 3) and prep the iron with cooking spray. Pour about 1/3 cup batter into each square.

YUM YUM YUM! Nice golden color, crunchy exterior but super soft inside!

Now, just add that melted butter, fruit, maple syrup, peanut butter or whatever your topping of choice is and dig in!

Don’t forget to tag #platefulnutrition so I can see your waffle making skills!

Yields6 Servings

 1 cup All purpose flour
 ¾ cup Spelt flour or buckwheat flour
 1 ½ tbsp Baking powder
 1 tsp Cinnamon
 3 Eggs
 2 cups Califia Farms coconut-almond milk
 1 tbsp Honey
 1 Banana, mashed
 1 tbsp coconut oil
 2 cups Carrots, shredded
  cup Coconut shreds

1

In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

2

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

3

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

4

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

5

Add shredded carrots and coconut, gently fold into batter until incorporated.

6

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

TOPPINGS:
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

STORAGE:
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.

Ingredients

 1 cup All purpose flour
 ¾ cup Spelt flour or buckwheat flour
 1 ½ tbsp Baking powder
 1 tsp Cinnamon
 3 Eggs
 2 cups Califia Farms coconut-almond milk
 1 tbsp Honey
 1 Banana, mashed
 1 tbsp coconut oil
 2 cups Carrots, shredded
  cup Coconut shreds

Directions

1

In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

2

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

3

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

4

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

5

Add shredded carrots and coconut, gently fold into batter until incorporated.

6

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

TOPPINGS:
peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

STORAGE:
Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.

COCONUT CARROT WAFFLES

You Might Also Like

No Comments

Leave a Reply