Wholemeal Carrot and Apple Waffles


I wrote this recipe in celebration of International Waffle Day. I hadn't made many waffles before, but found them incredibly easy to make, and much easier to cook than pancakes as they go straight in the waffle iron. I use wholemeal flour and add grated carrot and apple, for extra goodness. These are simple to make and really yummy for a big family breakfast, on the weekend. For little ones I would cut into easy-to-grip sticks. 

  • 1-2 carrots, peeled and grated (90g approx.)

  • 1 apple, peeled, cored and grated (90g approx.)

  • 80g plain flour

  • 80g wholemeal flour

  • 1 tablespoon baking powder

  • 300ml organic semi skimmed milk

  • 80g unsalted butter, melted

  • 2 organic eggs

  • vegetable oil, for cooking


Preheat the oven to 140°C (this will help you keep the waffles warm and crisp, whilst you finish making up the remaining batter). 

In a bowl combine: grated apple, grated carrot, plain flour, wholemeal flour and baking powder
Separate the eggs and beat the egg whites, until forming soft peaks. Add the yolks, milk and melted butter to the other ingredients; finally fold through the beaten egg yolks. Let the batter rest for 5 mins.

Switch on your waffle pan and follow the instructions, until it is at temperature and ready for cooking the waffles. Open the waffle iron and grease the plates with a little vegetable oil, then add the batter, being careful not to overfill the iron. Close and cook the waffles. In my waffle iron this takes roughly 5 minutes. Remove with a spatula to a lined tray and warm in the oven (this also helps the waffles stay lovely and crisp).

Repeat the process until all the waffle mixture has been used up, then serve with any toppings of your choice


Why not also try different flavour combinations to mix it up?

🍎grated apple and cinnamon
🧀spinach and cheese
🍃sweetcorn with chopped herbs (eg. chives and parsley)

pancakesMiriam Cooper