07 Jan Blueberry- Zucchini Waffles
Blueberry- Zucchini Waffles
By: Toby Amidor
Nutrition Information
- Serves: 8 servings
- Serving size: ½ waffle
- Calories: 281
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 47 g
- Sugar: 16 g
- Sodium: 359 mg
- Fiber: 3 g
- Protein: 8 g
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Copyright Toby Amidor, The Easy 5-Ingredient Healthy: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
Ingredients
- Nonstick cooking spray
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs, beaten
- ¾ cup low-fat (1%) milk
- ¼ cup 100% pure maple syrup
- ½ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 medium zucchini, shredded
- 1 cup fresh or thawed frozen blueberries
Instructions
- Preheat a standard waffle iron and coat with cooking spray. 2. In a medium bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk together the eggs, milk, maple syrup, applesauce, and oil.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful to not overmix. Gently fold in the zucchini and blueberries until incorporated.
- Cook the waffles for about 6 minutes, or according to your waffle iron’s instructions, using 1 cup of batter per waffle. Trans- fer the cooked waffle to a plate, and repeat with the remaining batter to make a total of 4 waffles.
- Slice each waffle in half, and place one half in each of 8 resealable containers.
- Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat, microwave uncovered on high for 45 seconds, or reheat in a toaster oven.
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