Savory Zucchini Breakfast Waffles
These savory almond flour waffles are the perfect breakfast treat! Wholesome, filling, high in protein and healthy fats, these will become a staple on your breakfast table!
Servings: 8 waffles
Calories: 128kcal
Ingredients
- 1 cup Bob’s Red Mill superfine almond flour
- 1/3 cup Bob’s Red Mill quinoa flour
- 3 tablespoons Bob’s Red Mill flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 eggs separated
- 1/2 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 cups shredded zucchini
Instructions
- Heat a waffle iron to medium-high.
- In a large bowl, whisk together the dry ingredients and set aside.
- Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almond milk, oil and apple cider vinegar, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
- Add the yolk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
- Place the zucchini in a clean dish towel and squeeze out all the excess moisture. Add that to the bowl and gently fold together.
- Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 - 3 minutes.
- Transfer waffle to a wire rack and repeat with remaining batter.
- When ready to serve, top with a layer of hummus, greens, sliced avocado and your poached egg!
Nutrition
Serving: 1waffle | Calories: 128kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 4.1mg | Calcium: 102mg | Iron: 1.3mg