One of my favorite breakfast foods to make over the weekend are vegan waffles or pancakes. I like waffles because they have little pockets. I don’t know if it’s just me, but I love cutting along the lines and eating each square. When I was younger I used to fill every little pocket with one chocolate chip. When I was visiting home I found a waffle maker in the cabinet. It hadn’t been used in years, so I willingly gave it a new home.
Is a hidden gem in this recipe. Adding zucchini is a great way to incorporate more vegetables into your diet. Most Americans don’t get adequate amounts of vegetables or fruits everyday. Using zucchini in this recipe not only adds a delicious vegetable, but also is an importance source of liquid in this recipe. There is no worry about breakfast tasting like zucchini because it takes up the flavor of whatever you pair it with. By adding zucchini to breakfast it creates a great source of potassium and vitamin c.
Whole Wheat Zucchini Lemon Waffles & Lemon Yogurt Topping
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 cup almond milk
- 1/2 cup shredded zucchini don't squeeze out water
- 1 Tbsp canola oil
- 1 flax egg
- 1 tsp vanilla extract
- 1 Tbsp chia seeds
- Zest of 1/2 lemon
Mix together all dry ingredients in a large bowl.
Mix together all wet ingredients in a medium bowl.
Pour wet ingredients into dry ingredients and mix until incorporated.
Pour batter into waffle iron and bake following waffle iron directions.
*Topping: 1/4 cup yogurt + juice of 1/2 lemon. Mix together
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*The affiliate link is to the newer version of the waffle maker I use. It is the same brand but newer.