I love Waffles. They’re the perfect breakfast, dessert, snack – whatever. I found this recipe on the blog, Gimme Some Oven when I was looking for some freezer cooking ideas. I made them last Saturday and they were a huge hit with Mr.Picky (aka the husband) even though he knew there was a vegetable in them. The best part was that they were super filling where we could barely have one each. I bagged the leftovers, froze them and now I can pop them in the toaster (or re heat in the waffle maker) for a quick and easy breakfast for when the baby comes. Cinnamon Zucchini Waffles are the new family favourite breakfast in this house.
1 large zucchini
1 1/2 cups all purpose flour
1 Tbsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1/3 cup sugar
1 1/2 cups almond milk (regular milk works fine).
1 tsp vanilla extract
Grate your zucchini first and surround with paper towel, squeezing out the excess moisture. Let sit, wrapped in the paper towel and place aside until needed.
In a large bowl; combine the all the dry ingredients and mix well, until evenly blended.
In a seperate bowl; whisk together milk, eggs and vanilla until well combined.
Make a well in the dry ingredients and pour the wet mixture into it. Mix the wet and dry ingredients until smooth (no lumps). Add zucchini and blend well.
Take 1/4 – 1/2 cup of batter (depending on the size of your waffle iron) and spread evenly on your waffle maker. Cook until desired crispness.
Serve with desired toppings (strawberries and whipped cream are a personal favorite).