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Carrot Ginger Sage Oat Vegan Waffles

Dave W.
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.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Main Course
Cuisine Vegan
Servings 3 waffles
Calories 498 kcal


  • 1 1/2 C buckwheat flour
  • 1/2 C rolled oats
  • 2 t baking soda
  • 1 t baking powder
  • 1 t ginger powder
  • 2 1/2 t rubbed sage (or substitute 2 1/2 t dried sage or 2 t ground sage)
  • 1/2 t salt
  • 1 1/2 C unsweetened plain soymilk
  • 1 C grated carrot (measured after grating--I used the food processor)
  • 1/3 C unsweetened applesauce
  • 3 T canola oil
  • 1 t lemon juice (optional--adds a slight amount of additional "zing")
  • 2 T packed brown sugar (I used light brown)


  • Combine the dry ingredients in a large bowl, stirring until well mixed.
  • Whisk together the wet ingredients (including brown sugar and grated carrot) in a small bowl.
  • Pour the wet ingredients into the dry, and mix just until blended.
  • 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.
  • 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.
Keyword carrot, ginger, waffles