Healthy Carrot Blueberry Waffles
These healthy blueberry waffles are soft, fluffy, and made with oat flour, Greek yogurt, juicy blueberries, and finely shredded carrots. They’re an easy, freezer-friendly breakfast for babies, toddlers, kids, and the whole family!
Ingredients
- 1½ cups oat flour
- 2 large eggs
- ½ cup plain Greek yogurt or dairy-free yogurt
- ¼ cup avocado oil or melted butter
- 2-4 tablespoon maple syrup optional for sweetness, can sub with ½ mashed banana
- 1½ teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely shredded carrot
- ½ cup fresh or frozen blueberries
- 2 tablespoon hemp seeds optional
- ¼ cup milk more depending consistency
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions and lightly grease if needed.
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- Add in the eggs, Greek yogurt, avocado oil or melted butter, maple syrup (if using), vanilla extract, and milk. Stir until just combined. Avoid overmixing.
- Gently fold in the finely shredded carrots, blueberries, and hemp seeds.
- Add the appropriate amount of batter to your preheated waffle maker. Close and cook until the waffles are golden, cooked through, and release easily from the waffle maker. Repeat with the remaining batter.
- Serve warm with Greek yogurt, nut or seed butter, additional fruit, or your favorite waffle toppings.
Notes
The batter should be thick but pourable. Oat flour can vary in how much liquid it absorbs, so add an extra splash of milk if your batter seems too thick.
Fresh or frozen blueberries work. If using frozen blueberries, there’s no need to thaw them first.
For a no-added-sugar version, simply omit the maple syrup.
To make them dairy-free, use dairy-free yogurt or unsweetened applesauce, dairy-free milk, and avocado oil.
For egg-free waffles, replace the 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water). Allow to thicken for 5-10 minutes before using. The finished waffles will likely be softer and denser.
You can substitute the carrots with ½ cup finely shredded zucchini. Squeeze out excess moisture from the zucchini before adding it to the batter.
Allow leftover waffles to cool completely before refrigerating for up to 4-5 days or freezing for up to 3 months.
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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