Cinnamon-Zucchini Waffles

Cinnamon-Zucchini Waffles

Ingredients:
¾ cup (190 ml) coconut yogurt
⅔ cup (80 g) grated zucchini
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
¾ cup (95 g) whole wheat flour
½ cup (45 g) quick-cook oats
1 tablespoon baking powder
1 teaspoon cinnamon

Directions:
maple syrup and fresh berries, to serve
1
Preheat a waffle iron, if you have one.
2
In a bowl, mix together the yogurt, zucchini, oil, and maple syrup. In a separate
bowl, mix together the dry ingredients. Add the dry ingredients to the zucchini mix and
stir to incorporate. You should end up with a thick batter.
3
Cook the batter according to your specific waffle iron directions. If you don’t have
a waffle iron, heat a griddle pan over a medium heat until hot. Brush with oil and add
½ cup (125 ml) batter to the pan. Allow to cook for 3 to 4 minutes, then flip and cook
for another 3 to 4 minutes, until golden.
4
Serve hot with maple syrup and fresh berries.
GREEN TIP: This recipe can easily be doubled to feed more. Any leftover waffles
can be wrapped individually and refrigerated or frozen; to reheat, simply pop in the
toaster.
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