|Shhh! No one will ever know they’re eating vegetables in their waffles!|
This is a great way to sneak some veggies into breakfast or a breakfast-for-dinner meal. Top with maple syrup, mulberry syrup, peanut butter, strawberry jam…the possibilities are endless! Make batter about eight hours ahead of time (before going to bed for breakfast or in the morning for dinner) and all you have to do is heat your waffle iron and pour batter in.
1 1/2 cups milk
6 Tablespoons butter
4 Tablespoons sweetener (sugar, brown sugar, honey, molasses, maple syrup, etc)
1 teaspoon vanilla
1/2 teaspoon cinnamon and/or nutmeg
3/4 teaspoon salt
1 1/2 cups flour
1/2 cup whole wheat flour
1 1/2 teaspoons active dry yeast
1 1/2 cups finely shredded carrots
Heat milk and butter until lukewarm (and butter is mostly melted). Add the sweetener, eggs and vanilla. Add the dry ingredients with the yeast on top. Begin stirring and add in shredded carrots until all well combined and smooth. Store covered in fridge for eight hours. When ready to make, heat waffle iron, spray with cooking spray and cook according to waffle iron instructions. Serve hot with toppings.
Thanks to Farm Fresh Feasts for the recipe inspiration!