Carrot Banana Oat Waffles

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Carrot Banana Oat Waffles (Total Time: 45 minutes, Prep Time: 15 minutes, Serves: 6)

I’m not much of a savory breakfast person, so in an effort to cram more veggies into my diet, I figured why not hide some in waffles? Reminiscent of carrot cake or carrot muffins, these waffles are naturally sweetened, as well as gluten and dairy free. The batter can easily be made into pancakes if that’s more your vibe. I love to top these with greek yogurt, nut butter, fruit, maple syrup, and a little sprinkle of granola. I’ve also successfully tried this recipe with shredded zucchini. The batter has a bit more moisture than with shredded carrots, but they still taste delicious! Give these a go the next time you are looking for a super nutritious breakfast or snack.

Ingredients

• 1 cup of oats blended finely in a food processor or 3/4 cup of oat flour
• 1/2 cup almond flour
• 1/2 cup flour or gluten free flour
• 1tbsp flax meal (optional)
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 1/2 cup shredded carrots
• 2 bananas
• 2 tbsp melted coconut oil
• 1 egg
• 1.5 cups of milk, milk alternative or water

Directions

1. In a large bowl, mix together your dry ingredients.
2. In a separate bowl, mash your bananas and add in your other wet ingredients. Whisk until well combined. 
3. Add your dry ingredients into your wet ingredients and stir until combined.
4. Let your mixture rest in the fridge for at least 15 minutes or overnight. Once you are ready to make your waffles, heat up your waffle iron and scoop about 1/2 cup of batter into the waffle iron. Cook until the waffle is golden brown and comes out of the iron clean. 
5. Top with your favorite nut butter, fruit and a drizzle of maple syrup. Enjoy!

Recipe Notes

Want to make pancakes instead? Follow the same instructions but cook in a nonstick pan or regular pan with a bit of coconut oil or butter. Cook the pancakes for a few minutes on each side, flipping when the top of the batter starts to bubble. 

If you do not have almond flour, substitute in 1/4 cup of nut butter and 1/4 cup of additional flour or gluten free flour.