Imagine if you could devour a cake for breakfast every day. The yummy, soft, delicious, creamy, spongy cake is just about to melt in your mouth... and then the alarm riiiinnnnngsssss!!! Really!?! Hmmmm! It happens and not just once, but every time I dream of eating a cake for my breakfast. It was clear that I needed to create a breakfast recipe which requires minimum time and comes as close to cake as possible without actually being, you know, cake. With these waffles, my dream is fulfilled!
Butterscotch Carrot Millet Waffles [Vegan, Gluten-Free]
- 1/2 cup vegan butterscotch chips
- 2 cups baby carrots (grated/ground)
- 2 cups millet flour
- 3 medium ripe banana, mashed
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped
- 1 tablespoon vanilla extract
- 1 cup non-dairy milk
- Mix all the ingredients properly in a mixing bowl.
- Heat the waffle iron or nonstick waffle maker to medium setting or as recommended by the manufacturer.
- Grease the waffle maker with cooking spray and pour ½ cup of the waffle batter in the middle of the waffle maker and spread it evenly with a flat heat resistant spoon/spatula.
- Cover the flap and let it cook until ready to be out.
- Garnish with more chopped walnuts and serve warm.
You can find vegan butterscotch chips in some larger health food stores or online. If sweeter waffles are desired pour some maple syrup on hot waffles. Can be refrigerated in an air tight container for 4-5 days. Toast the waffles in an oven toaster until warm. Any plant milk of your choice can be used. This recipe yields 8 6" waffles and serving size is 1 waffle per person.