A delicious twist to a breakfast classic
If you are looking for a creative way to elevate your waffles, carrot waffles are a wonderful place to start. Lightly sweet, beautifully golden and packed with natural flavour. These waffles bring a fresh twist to a beloved breakfast favourite and their vibrant colour makes them a standout addition to any table, adding a cheerful touch to the start of the day.
The addition of carrots, creates a tender texture and subtle sweetness that pairs perfectly with both sweet and savoury toppings. Whether served with a drizzle of maple syrup, a dollop of yogurt or enjoyed alongside eggs and fresh fruit. Carrot waffles are as versatile as they are delicious.
One of the best things about carrot waffles is how easily they fit into a variety of occasions. They feel special enough for a weekend brunch yet simple enough for a weekday breakfast. They are also a great way to incorporate more vegetables into your meals, without sacrificing flavour and enjoyment.
The naturally moist texture created by the carrots, helps produce waffles that are crisp on the outside while remaining soft and fluffy inside.
Substitutes
Other vegetables work as well to use in waffles, I am currently experimenting with using beet root for the vibrant colour and zucchini for all those summer zucchini coming into season. Keep an eye out for those recipes.
When adding vegetables to a batter, keep an eye on the water content of the vegetable and add in flour depending on how much you need to keep the batter consistency the same.
Freezable
These waffles are perfect for making a big batch of and freeze for a later occasion. They can easily be re-heated in the oven on a low temperature, or eaten cold straight from the picnic basket.
When I freeze waffles and pancakes, I try to freeze them flat, spread out on a cookie sheet before adding them to a freezer bag. But sometimes I simply do not have the space in my freezer to do this. Then I will freeze them with a parchment paper between each, so that I can easily defrost just as many as I need.
Big Batch Cooking Tips
When making lots of waffles in one go. Use your oven, on low heat 100C (212F), to keep your waffles warm enough for everyone around the table to enjoy warm waffle, without having someone stand at the griddle the whole time.
Other recipes for you to enjoy
Another breakfast favourite are my freezable banana waffles made with leftover bananas for a no waste rescue meal.
If you want a whole collection of delicious brunch dishes, I have put them all together in one easy post.
For a great savoury topping to the carrot waffles, try my barbecue pulled pork.
Whether you are a longtime waffle enthusiast or simply looking for a new breakfast idea, carrot waffles are a recipe worth adding to your collection. They are comforting, colourful, and full of flavour.
Carrot Waffles
Ingredients
- 200 ml carrots shredded, packed tightly, about 2-3 carrots
- 2 egg
- 100 ml flour plain
- 100 ml oats
- 100 ml milk
- ½ tsp baking powder
- ¼ tsp salt
- Butter for waffle maker
Instructions
- Shred 200 ml carrots on the largest side of your box grater.
- Mix 2 egg, 100 ml flour, 100 ml oats and shredded carrots.
- Add in 100 ml milk and mix well.
- Lastly add in 1/2 tsp baking powder and 1/4 tsp salt , mix gently.
- Heat waffle maker.
- Add Butter for waffle maker to make sure the batter does not stick.
- Add 75 ml waffle mix to your waffle maker.
- Cook until golden. The time depends on your waffle maker, but at least five minutes so that the inside have time to cook and the outside gets golden and crispy.
- Serve with a topping of vegetables or crispy chicken.
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