Gluten-free Whole Grain Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (gluten-free)

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

Can you think of anything better than carrot cake in waffle form? It’s my favorite meal of the day combined with my favorite dessert so you know I’m a fan.

The best part is that these waffles are made with nourishing ingredients like buckwheat and quinoa flour, both of which are a great source of plant-based protein, fiber, vitamins, minerals and iron. See? It’s perfectly acceptable to have cake for breakfast.

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

How to Make Carrot Cake Waffles

  1. Make your vegan egg: combine one tablespoon ground flax or chia seed with 3 tablespoons water. Stir together then set aside to thicken.
  2. Whisk together the dry ingredients: quinoa flour, buckwheat flour, baking powder, ground cinnamon, ginger, and salt.
  3. Combine the wet ingredients: non-dairy milk, pure maple syrup, and vanilla extract.
  4. Pour the wet into the dry: add the flax egg, milk mixture and melted coconut oil to the bowl with the flour.
  5. Add the shredded carrot and chopped nuts: stir everything together until a batter forms.
  6. Cook, serve and enjoy: heat your waffle iron as the batter rests then cook as directed by your waffle maker.

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

Tips and Substitutions

  1. The recipe makes 8 waffles which is two separate batches (with my waffle iron). Make sure you allow them to cool on a wire rack so that they don’t get soggy. They are best reheated in a toaster or in the oven at a low temperature setting.
  2. I like to add chopped pecans or walnuts but feel free to leave them out if you are allergic.
  3. If you don’t have both quinoa and buckwheat flour, you can use all of one or the other. Just keep in mind the flavor profile will be stronger depending on which flour you choose.
  4. For those that might be sensitive to the earthiness of buckwheat flour, you can add more cinnamon and ginger or coconut sugar, if desired, to help mask the flavor.

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

Want more waffles? Check these out:

Carrot Cake Waffles- made with a blend of wholesome buckwheat and quinoa flours, these vegan waffles are packed full of satisfying protein and fiber. (plant-based + gluten-free)

5 from 2 reviews

Gluten-free Whole Grain Carrot Cake Waffles

8 waffles
Made with a blend of wholesome buckwheat and quinoa flours, these healthy waffles are packed full of satisfying protein and fiber.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 2 tablespoons (2 tablespoons) ground chia seed or flax seed
  • 1 cup (120 g) buckwheat flour
  • 1 cup (120 g) quinoa flour
  • 2 teaspoons (2 teaspoons) baking powder
  • 1 teaspoon (1 teaspoon) cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon (0.5 teaspoon) fine sea salt
  • 2 tablespoons (2 tablespoons) pure maple syrup
  • 1 3/4 cup (440 g) unsweetened vanilla almond milk
  • 2 teaspoons (2 teaspoons) vanilla extract
  • 1 cup (130 g) shredded carrot
  • 1/2 cup (50 g) chopped pecans, or walnuts
  • 3 tablespoons (3 tablespoons) melted unrefined coconut oil

Instructions
 

  • In a small bowl, combine 2 tablespoons ground flax or chia with 6 tablespoons water. Stir together and set aside to thicken.
  • In a large bowl, whisk together the buckwheat flour, quinoa flour, baking powder, cinnamon, ginger and salt. 
  • In a large measuring cup or medium size bowl, combine almond milk, maple syrup, and vanilla extract.
  • Pour the liquid mixture into the large bowl with flour. Add the flax/chia egg, walnuts, carrots, and melted coconut oil. Stir together until a smooth batter forms.
  • Allow batter to rest as you preheat the waffle iron. Lightly grease the iron then fill with batter. Cook until your iron says the waffles are ready, or possibly a little longer so that the waffles are golden with crisp edges. Place cooked waffles on a cooling iron as you cook the rest of the batch.
  • Reheat in the toaster or oven for extra crispy edges. Serve warm with pure maple syrup and enjoy! 

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 238kcal, Carbohydrates: 26g, Protein: 5g, Fat: 12g, Saturated Fat: 5g, Sodium: 235mg, Potassium: 292mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2675IU, Vitamin C: 0.9mg, Calcium: 143mg, Iron: 1.6mg
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Carrot Cake Waffles

Sarah Rotavera
2 large waffles
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Ingredients
 

  • 1/2 cup buckwheat flour*
  • 1/2 cup quinoa flour, can also use all buckwheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon ground chia seed, or ground flax seed
  • 1/4 cup chopped pecans, or walnuts
  • 1 tablespoon brown sugar, or coconut sugar
  • 1 cup unsweetened vanilla almond milk, or other plant-based milk
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded carrot, approximately 1 large carrot
  • 1 tablespoon melted unrefined coconut oil

Instructions
 

  • Preheat the waffle maker. In a large bowl, combine the dry ingredients (buckwheat flour to pecans) in a medium-size bowl and sift together.
  • In a separate large bowl, brown sugar, almond milk, vanilla extract, and shredded carrot then stir together.
  • Add the dry ingredients to the bowl with the wet and stir until just combined. Add the coconut oil and stir until smooth. Lightly grease the waffle maker then spoon half of the mixture into the center of the waffle maker and then close the lid. Cook until crispy and golden brown on the edges. I did about 5 minutes on each side in my waffle maker. Gently open the waffle maker when they are done. The first one may stick to the iron if you are not careful.
  • Serve warm with maple syrup and coconut whipped cream (optional). Dig in and enjoy!

Notes

*Buckwheat flour has a very earthy flavor. You may want to add more sugar if you are sensitive to the flavor of earthy whole grain flours.
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