There was one evening I couldn’t decide between waffles (which I love) or carrot muffins for breakfast the next day. Then I thought…I’ll make carrot cake waffles, the best of both worlds! When I mentioned this on Facebook, over 100 other people thought that was a good idea and some requested to see the recipe. So, I am providing it today!
Soaked Carrot Cake Waffles
- 3 c. white whole wheat flour
- 3 1/2 c. buttermilk, divided
- 1/2 c. butter
- 2 eggs
- 1/4 c. honey
- 1 tbsp. baking powder
- 2 tsp. sea salt
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 1 c. shredded carrots
Step 1a: If you want to soak the batter for easier digestion and better nutrient absorption, combine flour and 3 cups buttermilk the night before. Stir well, cover with a towel, and set aside.
Step 1b: If you don’t want to soak, mix up the dough in the morning.
Step 2: In a large bowl, combine the liquid ingredients (buttermilk, melted butter, eggs, honey) and mix well. (If the dough was soaked, this can be done in a blender, to which the soaked dough will be added.)
Step 3: Add the dry ingredients and stir until combined.
Step 4: Finally, add the carrots and fold together.
Step 5: Pour the batter into a preheated waffle iron, about 1/4 cup per waffle (depending on the size of the waffle maker).
Step 6: Cook until the waffle iron indicates it is done (or until it is golden brown).
Step 7: Remove from waffle iron and serve hot, or cool and freeze in bags for lateer.
Serve with butter, maple syrup, whipped cream, or cream cheese frosting (try the frosting. It’s low in sugar and high in healthy fats).