Things I changed:
The types of flours I used, may have made the waffles more dense
Accidentally skipped the baking powder & salt, didn't seem to be a problem
What I'll change for next time: Add ginger and turmeric to the batter. I added those to the leftover carrot juice and it was fab. Not sure why I didn't think to add the waffles.
Referenced Source: Fork & Beans | Makes: 4 waffles | Time: 10 min
3/4 cup #carrot juice 1/4 cup fresh carrot pulp or grated fine 1 1/4 cups plant-based milk (I used almond) 1/4 cup coconut oil, melted 1 1/4 cups whole flour 1 1/4 cups brown rice flour 2 tbsp baking powder Pinch of salt
Syrup, for serving (I did agave)
Pre-heat and spray oil on your waffle iron.
In a large mixing bowl, whisk together carrot juice, pulp, milk and coconut oil. Add flours on top of wet ingredients, do not mix in. Stir baking powder and sea salt into the flour, then fold flour mixture into the carrot milk mixture.
Pour batter onto hot waffle iron, cook per iron instructions.