Recipe by grace
"This is a healthier version of waffles. If you have leftovers, you can freeze them and reheat in the toaster. They are great spread with peanut butter, too."
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1 1/2 cups
1 1/2 cups
whole wheat flour
I modified the recipe a little to make it appetizing for my kids because I wasn't sure how they would respond to the shredded zucchini. So I put the liquid ingredients in the Vitamix until they we're well blended. Then poured the wet ingredients into the dry and hand stirred until well blended. I used 1/4 less flour and about a tablespoon more milk to make the mix less thick. The whole family loved it!
These had the slightest zucchini bread taste. I served them with buttermilk syrup, but they would be great with maple as well. Next time I'll up the cinnamon for more of that zucchini bread flavor. I used whole wheat pastry flour for a more tender texture. This recipe makes 4 belgian waffles (4 cups batter).
I don't have a waffle iron. Has anyone tried these as pancakes? Sounds really yummy and zucchini season is here.
Enjoyable enough. Will keep these in mind for days when there is simply too much zucchini in the house. / Though we love banana & chocolate chip pancakes or waffles, this recipe seemed a bit heavy for our taste...., *****but then again****, we might need to give them a second chance, since my family made these up for me on my teaching night...., and they used baking soda instead of powder - and yes, we made them as pancakes since that was easier for them (yes, we could taste the baking soda a tad more than I'd like, but overall, the flavor was nice in spite of the error). Will try to post a follow up if we try these again with baking powder. I am definitely saving this recipe, even though I'm not sure it's a high priority to want to eat these again, but mostly because it's a nice alternative for using up zucchini.
Very good. Modified a bit by soaking old fashioned oats in wet ingredients first. Added about another half cup of milk to loosen up the batter. Also used summer squash and apple grated with zucchini for 1 cup of the mixture. Froze the rest in 1 cup bags to be able to quickly mix another batch. Very good and a great use of squash.
For me, I made waffles and they seemed a bit heavy and I would recommend doubling the cinnamon. Still, they were pretty good.
Really enjoyed these, knew they were more like zucchini bread than crispy waffles from the reviews. I made 1/2 the recipe and it made 2 belgian waffles and one was quite filling. I added about a Tablespoon each of wheat germ and 7 grain cereal, more cinnamon and used coconut oil instead of butter. Love that these have oats and whole wheat and a veggie. I love quick breads, so this is a good substitute in the hot summer and also good portion control. Thanks for posting and for the comments.
If you like zucchini bread, you should like these waffles. The batter is thick but that may be because I like to soak the oats in the milk to soften before adding the rest of the ingredients. With the abundance of zucchini in the garden, this is a good option.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Oatmeal Waffles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
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