These easy whole grain waffles are a great way to sneak some veggies in first thing. Packed with fiber and nutrition, they come together in a matter of minutes and are both kid & adult-friendly!
Let’s be honest, it’s always great to be able to sneak a few veggies into your morning meal but most of us don’t have the time to whip up a fancy omelet with beautifully sautéed vegetables on weekdays, am I right?
If you do, more power to you. If you’re like me and you definitely don’t, then these waffles are for you. Not only are they super easy to make, but you can make them over the weekend, pop them in the freezer then pull them out as needed throughout the week.
That’s actually exactly what I did with them. I made a batch over the weekend, put them right in the freezer and Owen and I were able to eat them for quick and easy breakfasts all week.
And don’t be fooled, just because these contain vegetables does NOT mean they’re savory. They actually taste like a spice cake base which pairs perfectly with the veggies (which in all honesty, you’re not getting a ton of flavor from anyway). Think of these more in the vein of zucchini bread or carrot cake, not a stir-fry.
I love these not only because they’re simple to make, freeze well and get some veggies into your day first thing, but they’re also providing fiber and nutrients from the whole grain flour. It’s pretty hard to find something not to like about these.
They also pair well with most fruit so if you’re like me and you like to throw a little yogurt & fruit on your waffles, anything really goes. We’ve done raisins (a runaway favorite!), banana, apple & strawberry all with a lot of success.
If I haven’t convinced you to give these a try yet, they may just not be for you! But if I have, make sure you let me know what you think! I have a feeling you’ll be pleasantly surprised if you had your doubts!
whole grain carrot zucchini spice cake waffles
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 medium-sized belgian waffles 1x
- Category: breakfast
Description
These easy whole grain waffles are a great way to sneak some veggies in first thing. Packed with fiber and nutrition, they come together in a matter of minutes and are both kid & adult-friendly!
Ingredients
- 1 1/4 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 1/2 – 1 teaspoon cinnamon (depending on how much you like)
- 1/4 teaspoon ground nutmeg
- 1 egg
- 2 tablespoons canola oil
- 1 cup milk (any kind)
- 1/2 cup finely shredded zucchini that has been squeezed out to remove excess moisture (about 1 small zucchini)
- 1/2 cup finely peeled & shredded carrot (about 1 large carrot)
Instructions
- Preheat waffle iron
- Combine flour, baking powder, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
- In a separate, smaller mixing bowl, whisk together egg, oil and milk.
- Add wet ingredients to dry ingredients and gently fold until just combined (it’s okay if there are still a few flour clumps).
- Finally, fold in shredded zucchini and carrot until just combined.
- Place about 1/3 of the batter in each section of the waffle iron then cook.
- Remove and allow to cool on a wire rack for about 5 minutes, then enjoy!
Notes
- If you don’t have a waffle iron, just stream in a little more milk (about 1/2 cup) until texture is thin enough for pancakes
- Waffles freeze well in an airtight container for up to 3 months.
Keywords: waffles, whole grain, vegetarian, breakfast
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