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
- zucchini: 3 cups (shredded)
- eggs: 2 piece
- vegetable oil: 1 Tbsp
- onion powder: 0.25 tsp
- pinch salt: 1 piece
- dry potato flakes: 0.5 cup
- baking powder: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions.
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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.
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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.
