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
- 3 cups shredded zucchini
- 2 eggs
- 1 tablespoon vegetable oil
- 0.25 teaspoons onion powder
- 1 pinch salt
- 0.5 cups dry potato flakes
- 0.25 teaspoons baking powder
Instructions
-
1
Gather all ingredients. Preheat a waffle iron according to manufacturer's instructions.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Apricot-Cranberry Noodle Kugel
This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.
Shrimp Artichoke Dip
People never get enough of this wonderful spinach artichoke dip with shrimp. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Chocolate Walnut Fudge
I love fudge and this is the best recipe I have.