sweet zucchini waffles with mango

by Kristina Sloggett

in baking,Breakfast,Gluten Free,Meatless Monday,recipes,Vegan

sweet zucchini waffles with mango

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!

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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

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).

sweet zucchini waffles with mango

 

Want to join in the fun in the upcoming Meatless Monday series?

It is really a lot of fun! Visit Heather to learn more:

MMAZ

 

{ 35 comments… read them below or add one }

1 lindsay March 5, 2013 at 5:33 am

how long do you let it rest? and these can be pancakes too, right? I love this combo!

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2 Kristina Sloggett March 9, 2013 at 9:02 am

I let it rest several minutes – 5 or so?

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3 Tommy March 5, 2013 at 6:43 am

WANT! can you PLEEEEEEEASE come visit us and make breakfasts for every meal?

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4 Kristina Sloggett March 9, 2013 at 9:01 am

that would be SO FUN!

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5 Heather (Where's the Beach) March 5, 2013 at 6:54 am

I don’t remember my mom ever doing the throwaway pancake. I am sure my sister or I would have snatched it up before she managed to chunk it though. Definitely pinning this. Jason loves waffles.

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6 Sarena (The Non-Dairy Queen) March 5, 2013 at 3:48 pm

I made waffles last night and came across one of my posts where you said J loved waffles. You need to have waffle night!

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7 Kristina Sloggett March 9, 2013 at 8:38 am

yes! waffle night sounds fantastic. I may have to do this too…

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8 Kristina Sloggett March 9, 2013 at 9:01 am

I did that a couple of times, I’m sure… it really was the test pancake to soak up all the oil, though… not good ;)

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9 purelytwins March 5, 2013 at 7:35 am

more reasons why zucchini is the best — zucchini waffles ;)

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10 Laura @ Sprint 2 the Table March 5, 2013 at 7:59 am

A throwaway pancake seems sacrilegious. Lol! I love these cakes. Zucchini is my second favorite veggie (next to carrots). I’m thinking some cinnamon and nutmeg would make these like zucchini bread pancakes!

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11 Kristina Sloggett March 9, 2013 at 8:50 am

ha – right? I don’t cook pancakes in much oil, so the throwaway is not needed… mmm – zucchini bread pancakes, now you’re talkin!

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12 Caroline March 5, 2013 at 9:13 am

my dad also had a test pancake, the lucky dogs always got breakfast too :)….in fact, I think he made more batter on purpose, just for those dogs…

These look good, cannot wait for my garden zucchini!

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13 Kristina Sloggett March 9, 2013 at 8:49 am

well, how sweet is your dad! lucky dogs. I know, I cannot wait for zucchini in my garden too!

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14 Jeanne @JollyTomato March 5, 2013 at 9:28 am

LOVE zucchini in sweet recipes – In fact, I secretly think that’s how zucchini was made to be eaten. (My mom used to make a wonderful zucchini chocolate cake that us kids would beg for.) These waffles sound delicious!

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15 Kristina Sloggett March 9, 2013 at 8:48 am

I agree, Jeanne – I love zucchini in a sweet recipe just as much (if not more?) than a savory. zucchini bread is my favorite quick bread… even as a kid I preferred it over banana.

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16 Bianca- Vegan Crunk March 5, 2013 at 1:09 pm

These look amazing!!

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17 Sarena (The Non-Dairy Queen) March 5, 2013 at 3:54 pm

Love the addition of zucchini! These sound amazing! I need to start doing Heather’s Meatless Monday. Give me a little creative motivation.

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18 Kristina Sloggett March 9, 2013 at 8:38 am

oh Sarena, PLEASE DO!! we have so much fun, and I would LOVE to see your creativity each week. come ON, pleeeeeeeaaaasse? XXO ;)

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19 Kate@Diethood March 5, 2013 at 4:36 pm

MMMMM! What an awesome idea with the addition of zucchini!! Hellllllooooo breakfast!

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20 Kristina Sloggett March 9, 2013 at 8:37 am

thanks, Kate! I made a savory zucchini version too – coming soon ;)

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21 Jackie @ Vegan Yack Attack! March 5, 2013 at 6:30 pm

Zucchini AND Mango? You crazy, lady! ;)

I’ve been meaning to make some waffles, though; it has been entirely too long! Thank you for the inspiration (preemptively).

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22 Kristina Sloggett March 9, 2013 at 8:32 am

you are welcome – the zucchini and mango are GOOD together! who woulda thunk?

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23 Heather @ Better With Veggies March 5, 2013 at 8:21 pm

Can I hire you to be my MMAZ marketing queen?! :) You are so awesome for always spreading the word about the fun every week – and now two days in a row!! Thank you SO much!

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24 Kristina Sloggett March 9, 2013 at 8:31 am

absolutely! ;) this is really my favorite link up party out there, by far (I do NOT do many, ever at all). cannot wait to get started again.

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25 jobo March 6, 2013 at 8:51 am

WHOA, these look amazing!!! and I totally know what you mean about the throwaway pancake heheh. either that or it was the last one anyone ate ;)

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26 Kristina Sloggett March 9, 2013 at 8:30 am

exactly! ;)

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27 Lauren @ Oatmeal after Spinning March 6, 2013 at 9:27 am

HOW COOL do those waffles look?? Gorgeous!
I really want a waffle maker but made a promise to myself to NOT buy any more kitchen gadgets until after we move.
Patience is not my strength…

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28 Kristina Sloggett March 9, 2013 at 8:30 am

oh but a waffle maker is so small… and you can do so much with it… savory waffles, stuffed waffles (um, waffles stuffed with tahini and KALE). okay, clearly I am not the person to talk about this… ;)

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29 Roz@weightingfor50 March 6, 2013 at 6:19 pm

I have one word. OHHHHHHHH. :) Sending good wishes to you Kris.

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30 Kristina Sloggett March 9, 2013 at 8:28 am

thanks so much, Roz XO

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31 Meghan@CleanEatsFastFeets March 9, 2013 at 11:52 am

I know the first one is less than ideal, but I’ve never thought to throw it away, much less use a smaller amount of batter for it. I’m definitely stealing the latter idea.

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32 Sarah @ The Smart Kitchen March 17, 2013 at 6:36 pm

Confession: I’ve never baked with zucchini in the batter.
Confession: I don’t actually think I’ve ever eaten anything baked with zucchini in the batter.
Confession: I’ve never made a waffle.

You better come visit me soon.

I will EAT the “throwaway” pancake. Er…waffle. (I always do.)

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33 Kristina Sloggett March 19, 2013 at 8:31 am

that was JUST what I was going to say – I better come bake for you, STAT.

oh, and I always eat it too…

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34 Crystal April 11, 2013 at 7:19 pm

What purpose does the xantham gum serve? I really wanna try this

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35 Kristina Sloggett April 14, 2013 at 9:53 pm

the xanthan gum is a binder / thickener – I add it to recipes where I use gluten free flour – it provides the elasticity / stickiness usually found with gluten.

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