Zucchini Waffles (Green Waffles)

Zucchini Waffles (Green Waffles)

Lillian

"A gluten-free waffle using zucchini and dry potato flakes--think green eggs and ham. Serve with sour cream, tart jam, onion chip dip, or applesauce. They can be breakfast, brunch, lunch, or a side dish. Easier than standing at the stove and frying zucchini pancakes. I like them with my homemade rhubarb jam."
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Ingredients

20 m servings 51 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
  3. Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

Reviews

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Delicious! I could see making these smaller and serving them as a side dish to just about anything. The flavor is fine as is, but I am gonna try to play around with them maybe adding some chees...

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