Need a good weekend waffle recipe but you feel like they are just not that healthy? Well, I just made some of my Mama's Sneaky Waffles and the kids (and my husband!) had no idea what was in them.
1 3/4 cups of whole wheat flour*
1 cup shredded carrot or minced if you want to keep it hidden*
2 cups of almond milk
2 Lg organic brown cage free eggs*
2 TBLSP sugar
6 TBLSP organic virgin coconut oil
1 tsp whole ground flaxseed meal*
1 TBLSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
(See red index below for all items with an *)
Start with the dry ingredients first and mix together in a large bowl. In a separate bowl add eggs, vanilla and beat together then add carrots and oil to the wet bowl. Slowly mix the wet ingredients into the dry ingredients (leaving the almond milk for last.) Once everything is mixed together continue stirring while you add in the almond milk. The coconut oil solidifies once it gets cold so you want to blend everything together before you add in the cold milk. Or you can avoid this all together if you let the milk and eggs come to room temp before.
Since I was putting my own spin on our weekend waffles I decided to make them a bit differently, so I turned them into "snowflakes." If you'd like to do this, the pictures below shows roughly how much batter you want to use so that they stay small and the edges are jagged. Each one will turn out differently. These are perfect "toddler size" because they can hold them in their hands once they cool off. I've even packed the small ones in lunches. Great for pre-schoolers or kindergarteners!
(*When I pack them for school, I leave off the butter and syrup or any other typical toppings, like yogurt, apple butter, peanut butter, etc. to avoid a big mess, and I just do them plain for lunches. The kids still love them that way!)
Don't those look cute? Don't mind my waffle maker. We got it as a wedding gift and it has gotten used a million times since then. It's very well seasoned!!
If you want to make them the regular size, but you don't want to make a mess on your counter, you want roughly this much batter (about 1/4 of a cup):
Flour* If you are using regular flour use a bit more (2 cups.) The whole wheat flour makes them thicker than regular flour, so you still might need to add a bit more liquid to thin out the batter a bit.
Shredded carrot* I have a juicer so I made carrot juice with about 3 large carrots. Then I used the carrot pulp ("minced carrots") for the waffles. Feel free to shred the carrot with a food processor or cheese grater if you do not have a juicer.
Eggs*: I buy the organic brown cage free eggs with added Omega 3's. Do you use an egg substitute to make them vegan? Please let me know in the comments section what you use!
Ground flaxseed meal* A Little Goes A long Way!! If your family is used to eating ground Flaxseed Meal in your food then feel free to add as much as you want. If you are not used to eating flaxseed meal, start with 1 tsp and work your way up. It tends to overpower the recipe if you use too much. I found that out the hard way.
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