So, my Meatless Monday extended into Tuesday. Okay, every day is meatless for me – today I have another zucchini week recipe to share with you! Yep, I am just that excited about zucchini, about Meatless Monday A to Z, about breakfast…
Meatless Monday will be starting up again soon, and I would love to see more of my foodie friends join the weekly fun! Heather generally announces what the weekly ingredient will be about a month out, so we can all plan (she also asks for suggestions sometimes!), and we also take holiday weeks off so things aren’t too hectic.
I am excited to get started again – it’s a fun way to
challenge yourself and get creative, and there were a few ingredients I had never used before in the series that just completed. That was fun!
Mmm, warm maple syrup over mango over sweet zucchini waffles. Yes please.
and thank you.
So, you know how you usually make that “throwaway” pancake as the first one? Haa haaaaa, yeah, me either – I never do that. But I remember watching my mom as a kid, and she’d always pour a small ‘cake on the griddle, it soaked up a bunch of oil (okay, maybe that’s why I don’t do this – no oil?), and she’d toss it in the garbage. Then the griddle would be ready.
So, my first waffle from this batch was … just so so. The rest of them? One hundred percent awesome, crispy outside around a soft chewy middle. I attribute these awesome waffles to two things: letting the batter rest for several minutes, and beating the batter for several turns – by hand is just fine, but really get in there and Whip It Good.
Those two rules will yield perfectly crisp and fluffy waffles.
sweet zucchini waffles
adapted from spinach pancakes
dairy, egg, soy, and gluten free, vegan
makes 2 large Belgian style waffles
1 cup grated zucchini
1 cup gluten free all purpose flour
1 tablespoon baking powder
1/4 teaspoon xanthan gum
1/2 cup coconut milk (So Delicious carton)
2 tablespoons sweetener (maple syrup, agave, sugar)
In mixing bowl, combine all ingredients and mix thoroughly – vigorously whip by hand. Allow batter to rest several minutes, whip again.
Using a 1/2 cup measure, scoop batter onto an oiled waffle maker. Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
Want to join in the fun in the upcoming Meatless Monday series?
It is really a lot of fun! Visit Heather to learn more: