Fall has arrived! Yes, even here in Southern California, we have had a few moments of fall chill in the air and some spectacular thunderstorms. While it is not quite sweater and slow braised stews weather yet, yesterday’s sudden dark skies and rain made me pull together a spontaneous hot cocoa and waffle dinner. Light and fluffy was replaced by healthy, wholesome, hearty goodness and the kids were none the wiser that they had a full serving of veggies with their “treat” dinner. Can you guess what is hiding in these golden cracks of deliciousness? Here is a hint:
Whole Wheat Zucchini Waffles
- 2 cups whole wheat flour
- 1/3 old fashioned (not quick cooking) oats
- 1/3 cup corn meal
- optional: 1/4 cup ground flax seed or chia seeds (why stop with healthy ingredients now)
- 1/4 cup brown sugar
- 2 cups buttermilk (you can easily substitute 2 cups milk + 2 TB white vinegar to make a great buttermilk substitute. After all, when it starts pouring, it is not the time to go grocery shopping)
- 1 teaspoon vanilla extract
- 1 TB olive oil
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 2 eggs
- 1 medium zucchini, peeled and shredded (you don’t have to peel it if you don’t mind green flecks aka evidence of it in the waffles)
Pour the buttermilk (or milk + vinegar) into a large measuring cup and add the oats to soak for a few minutes. Preheat your waffle iron.
Combine the flour, cornmeal, flax or chia seeds if using in a large measuring bowl. Add the sugar, baking powder, and baking soda and stir to combine.
Add the eggs, oil, vanilla extract to the buttermilk/oat mixture and briefly stir to combine. Then, pour all the wet ingredients into the bowl with dry ingredients and stir to combine. Add the shredded zucchini. Gently oil or use cooking spray for your waffle iron and bake according to your waffle iron’s specifications. Enjoy!
Serve with maple syrup, powdered sugar or whipped cream. Or go all out:) Left-overs make for great school lunches. Simply cut the waffles into strips and pack a small container of your favorite topping for dipping or make waffle sandwiches as we did today.
Stay tuned for part 2 to come later this week. Hint, it involves fall’s most ubiquitous vegetable. We will be transitioning from summer squash to winter squash.
Threemermaidskitchen 