I make vegetable pancakes so I thought I would apply that same principle to waffles. It took me a few goes before I perfected this recipe, but we have since made these waffles quite a few times. It’s a great way to use up vegetables that may have been sitting in your refrigerator for a while.
You can serve these waffles as is, or in a sweet or savoury style. Some ways we enjoy them are:
- Plain OR toasted
- With a big breakfast of bacon, vegetables, eggs, sausages
- With poached or fried eggs
- English Spinach and eggs
- Fruit and maple syrup or honey
I also love them with my chilli jam, and my husband Glenn loves them with his kim chi.
I haven’t included a cooking time or the amount this recipe makes as it depends on the waffle maker you have. I have a cuisinart and use a half cup of batter per waffle so the mix makes 5-6 waffles (can I say 5 1/2 as it makes one smaller one).
They also freeze really well, so you can batch cook them when you have spare time then freeze them. When your ready to eat simple defrost them, heat them up or toast them.
These waffles even make a great dinner!
|Prep time||Total time|
|8 mins||8 mins|
Author: Tracey Francis of Essential Olie
- 4 eggs
- 1 cup Cassava OR Teff Flour*
- 1 small to medium sized carrot
- 1 small to medium sized zucchini
- 80g sweet potato
- 20g fennel (or more to taste)
- 100ml Milk (Dairy or Non-Dairy)**
- 1 teaspoon Gluten Free baking powder
- 1 teaspoon Gluten Free baking soda
- Peel carrot and sweet potato and roughly chop.
- Roughly chop zucchini and fennel.
- In a blender, carrot, sweet potato, zucchini, fennel, eggs and milk and blend til smooth.
- In a large mixing bowl, sift or whisk together flour with baking soda and powder.
- Add veggie milk mix to flour and whisk til combined.
- Allow mix to stand for 5 minutes.
- Pour desired amount into waffle maker according to your waffle maker instructions.
* We use Otto’s Cassava Flour OR Teff Tribe Ivory Teff Flour
** We use an almond/coconut blend of milk.
I hope you enjoy eating them as much as we do.