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!
- 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)
- 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!
- 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