Dairy Free Carrot Cake Waffles
Prep time
Cook time
Total time
These dairy free carrot cake waffles are light and delicious. They are perfect for a special weekend breakfast or brunch. No waffle maker? No problem, the batter can also be used to make pancakes!
Recipe type: Breakfast, Brunch
Serves: 6-8 waffles
  • 1½ cups unsweetened nondairy milk (e.g., coconut, almond, oat)
  • 2 teaspoons apple cider vinegar
  • 1 cup spelt flour (or sub oat flour)
  • ½ cup white whole wheat or white flour (or sub gluten-free all-purpose)
  • ¼ cup flax meal
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 3 eggs
  • 2 tablespoons melted coconut oil
  • 1 cup finely grated carrots (about 2-3 carrots)
  • Nonstick spray (I used coconut oil)
  • Topping suggestions:
  • fresh berries, shredded unsweetened coconut, maple syrup, raspberry jam, whipped coconut cream, sliced bananas, powdered sugar, pecans, walnuts
  1. Combine plant milk and apple cider vinegar and set aside.
  2. In a mixing bowl, combine flours, flax meal, baking powder, baking soda, salt, sugar, cinnamon, and ginger.
  3. Add milk mixture, eggs, coconut oil, and carrots. Stir to combine. Let sit for a few minutes while waffle maker preheats.
  4. Spray waffle iron. Ladle out waffles and cook according to manufacturer's directions, until golden and cooked through. (Depending on your waffle maker you may or may not need to spray with nonstick spray between before each new waffle).
  5. Serve immediately with suggested toppings or transfer to a wire rack until served.
Recipe by Hälsa Nutrition at https://halsanutrition.com/2016/03/dairy-free-carrot-cake-waffles/