I’m gonna be honest— i’ll pick a stack of waffles over pancakes any day. It’s just a texture thing. These blueberry pancakes are a dream come true; the inside is fluffy, but the outside is perfectly crispy. I’ve been through my fair share of waffles recipes, and I have to admit that this is the best texture yet. These waffles are packed with a secret ingredient: shredded zucchini. I love to sneak greens into my breakfast smoothies, so why not do that to waffles too, right? The remainder of the ingredients are simple, such as gluten free oat flour, unsweetened oat milk, pure maple syrup, flaxseed meal, maca powder, pure vanilla, baking powder, blueberries, and pink salt. If you’re worried about making your own batter, don’t— this recipe is so simple and the waffles are done in no time! The homemade batter is so worth it; these waffles are gluten free, vegan, and refined sugar free.
RECIPE
Prep time: 5 minutes
Cook time: 10 minutes
Serving size: 4-5 mini waffles
INGREDIENTS
3/4c gluten free oat flour
1tbs flaxseed meal
1/4c shredded zucchini
1/2c unsweetened oat milk {I use Rise Brewing Original}
1tsp maca powder
1/4tsp vanilla
1tbs pure maple syrup
1/2tbs baking powder
1tsp cinnamon
1/4c fresh/frozen blueberries
sprinkle of pink salt
METHOD
1. Preheat mini waffle maker and spray with coconut oil.
2. Shred 1/4c zucchini and transfer to a medium bowl.
3. In the same bowl, then add all other ingredients {besides blueberries}. 4. Once the batter is well combined and smooth, good in the blueberries.
5. Scoop batter onto preheated waffle maker, and cook as directed.
6. Repeat until all batter is used up.
7. Then, plate your waffles, add your favorite toppings, and enjoy!
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