Carrot Ginger Sage Oat Vegan Waffles Recipe
Prep time
Cook time
Total time
These herb-alicious treats are on the "savory" end and have a relatively dense, healthy and wholesome feel. The touch of brown sugar is just enough to add a slight sweetness. Makes 3 to 4 (7-inch) round Belgian vegan waffles.
Yields: 3
  • 1½ C buckwheat flour
  • ½ C rolled oats
  • 2 t baking soda
  • 1 t baking powder
  • 1 t ginger powder
  • 2½ t rubbed sage (or substitute 2½ t dried sage or 2 t ground sage)
  • ½ t salt
  • 1½ C unsweetened plain soymilk
  • 1 C grated carrot, measured after grating (I used the food processor)
  • ⅓ C unsweetened applesauce
  • 3 T canola oil
  • 1 t lemon juice (optional--adds a slight amount of additional "zing")
  • 2 packed T brown sugar (I used light brown)
  1. Combine the dry ingredients in a large bowl, stirring until well mixed.
  2. Whisk together the wet ingredients (including brown sugar and grated carrot) in a small bowl.
  3. Pour the wet ingredients into the dry, and mix just until blended.
  4. Spray both grids of a preheated waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
  5. Bake each waffle for 4 to 6 minutes, or until it can be removed easily, spraying the waffle iron grids with oil prior to each waffle.
Recipe by Vegan Waffle Recipes & Events at