My zucchini-carrot waffles (with or without the spicy, drippy maple syrup) is a recipe you will love a whole brunch!
Yield: 10Waffles
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Ingredients
Waffles
3cupsgrated carrots*
3cupsgrated zucchini, skin on*
2large eggs, lightly beaten
¼cupminced herbs of choice, dill, basil, thyme, tarragon, parsley, etc
2teaspoonsonion powder
¾cupwhole wheat flour**
1½teaspoonskosher salt
¼teaspoonground black pepper
Spicy Maple Syrup
½cupmaple syrup
2-4teaspoonssriracha
*Use the largest hole of a box grater. Measure 3 cups grated zucchini prior to draining, after draining it will be less.
**May swap in oat flour, all-purpose flour, gluten-free all-purpose flour, or chickpea flour. This does not work with almond flour.
Instructions
Drain the grated zucchini with paper towels to remove as much moisture as possible. Add drained zucchini to a large mixing bowl with all other ingredients. Mix until well blended.
Heat the waffle iron and mist with nonstick oil spray. Once heated, add a heaping ¼ cup batter to each waffle compartment, close lid and cook for about 15 minutes. Because it’s a veggie-based batter, it’ll take longer than traditional flour waffles.
When the waffles are ready, use a fork or bamboo skewer to carefully loosen the edges and lift them out of each compartment. Serve immediately or place them on a baking sheet in a low oven to keep warm until your batches are complete and you’re ready to eat.
Serve with a dollop of yogurt or drizzle of maple syrup on top. If you’re a fellow spice lover, try mixing a squirt of sriracha sauce with maple syrup for a fiery kick! Yum!
Notes
Nutrition provided per waffle. Add 20 calories per teaspoon spicy maple syrup.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.