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Vegan
Ingredients 0/11
Why This Recipe Is So Flavorful
These waffles are a fun way to enjoy vegetables and satisfy your sweet tooth at the same time. They are naturally gluten-free and have a moist texture thanks to the zucchini. Plus, the chocolate adds a delicious touch that makes breakfast feel like a treat.
Chef's Cooking Tips
- Make sure to squeeze out excess moisture from the zucchini to prevent soggy waffles.
- Preheat your waffle iron well to get crispy edges.
- Use a non-stick spray or brush the waffle iron with oil to avoid sticking.
- Preheat your waffle iron well to get crispy edges.
- Use a non-stick spray or brush the waffle iron with oil to avoid sticking.
Step 1
Gently heat up your waffle iron according to the instructions that came with it. In a medium bowl, mix together the brown rice flour, sorghum flour, cocoa powder, baking powder, and cinnamon. In another bowl, whisk the zucchini, soy milk, eggs, water, oil, and honey until everything is well combined. Then, pour the dry ingredients into the wet and stir until the batter is smooth and evenly mixed.
Step 2
Spray the waffle iron with some cooking spray to keep things from sticking. Pour about a cup of batter onto the iron, close it up, and let it cook for around 5 minutes, or until the waffle is nicely browned and crispy. Don’t forget to spray the iron again before making the next waffle. Keep going until you’ve used up all the batter, then enjoy!
Serving Options
Serve warm with a drizzle of maple syrup or a dollop of yogurt. Fresh berries or sliced bananas pair nicely and add extra freshness. For a richer experience, add a sprinkle of chopped nuts or a dusting of powdered sugar.
How To Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or oven to bring back the crispiness. You can also freeze the waffles; just separate layers with parchment paper and reheat straight from frozen.
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