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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.
Ingredients
- 3 cups shredded zucchini
- 2 eggs
- 1 tablespoon vegetable oil
- ¼ teaspoon onion powder
- 1 pinch salt
- ½ cup dry potato flakes
- ¼ teaspoon baking powder
Directions
Step 1
Preheat a waffle iron according to manufacturer's instructions.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 51 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 4% |
| Cholesterol47mg | 16% |
| Sodium60mg | 3% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C10mg | 52% |
| Calcium23mg | 2% |
| Iron0mg | 2% |
| Potassium172mg | 4% |
*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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source by allrecipe
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