Whole Wheat Zucchini Waffles
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Yesterday I made waffles for dinner, thinking I’d double the batch as usual and save some for toaster breakfasts.
Once again, the kids ate almost all of the waffles! I always forget how much they love these. And I love them because they are healthy!
Whole Wheat Zucchini Waffles
(Adapted from this recipe.)
- 2 eggs (or flax eggs*)
- 1 3/4 cup milk (we used almond)
- 1/4 cup oil (olive, vegetable, coconut, etc)
- 1 tbsp honey
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 cups shredded zucchini (unpeeled), water pressed out
Mix eggs, milk, oil, honey, cinnamon and baking soda in large bowl. Add flour, baking powder, and salt and mix until combined. Add zucchini and mix until evenly worked in.
*Flax eggs: For each egg, soak 1 tbsp ground flax meal (freshly ground works best) in 3 tbsp warm water for 15 min. Then use in the recipe in place of the eggs.
Notes:
- These need a bit more oil on the iron to unstick and you will probably need to cook them to a darker brown than you’re used to. They still taste great.
- I have started using flax “eggs.” At first that was because I ran out of eggs, but I’ve decided to continue making them that way because the inside can stay rather gooey even though the outside is well done, and I don’t want to worry about any undercooked egg.
Enjoy!
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What a great way to get more veggies in. Thanks for sharing at Food on Friday.
Neat, I’ve never tried flax eggs. Sounds interesting.
Thank you for sharing at the HomeAcre Hop. I hope you’ll join us again this Thursday and check out our Autumn Giveaway.
Kathi