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
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