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sprinkle waffles

Veggie Waffles

Hidden veggie waffles with zucchini, whole wheat, and flax. Freezer-friendly for postpartum, picky-toddler approved.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 waffles
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Wet Ingredients
  • 1 medium zucchini about 1 cup blended, cut into 4–5 pieces
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 egg
  • 4 tbsp butter melted
Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour or cake flour
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 1 tbsp cinnamon
  • 1 tbsp ground flaxseed
  • 1/4 tsp salt

Equipment

  • waffle iron (Belgian or standard)

Method
 

  1. Blend the wet ingredients in a high-powered blender until completely smooth. (See notes in the post above about vegetable options).
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk the wet ingredients into the dry until just combined.
  4. Ladle about a cup of waffle batter onto a preheated and oiled waffle iron. Add sprinkles on top if desired. Close the waffle iron and cook according to your waffle iron's instructions.
  5. Enjoy! This recipe makes 4-6 waffles.