As the summer goes on, we start looking forward to the bounty of summer produce that will start making appearances at the local farmer’s market. One of the vegetables we eat the most during the summer is zucchini! It’s chock full of antioxidants and anti-inflammatories, and it works in so many different recipes (check out our Simple Basil Pesto with Zucchini “Noodles”, Zucchini Fritters with Sesame Garlic Sauce, or Coconut Curry Zucchini Soup).
This recipe uses zucchinis to put a new, healthy spin on a breakfast favorite – waffles!
These waffles are a great way to get your picky eaters to eat some veggies. Plus, thanks to the cassava flour, which comes from a root, these puffy waffles are actually grain-free and paleo!
Enjoy these waffles for a lazy Saturday or Sunday breakfast or brunch. This recipe is one of our many 80:20 recipes; to learn more about our 80:20 lifestyle program, click here.
Do you have a favorite breakfast food you’d like us to give a healthy makeover? Let us know in the comments below.
With love and zucchini goodness,
J&J
Grain-Free Paleo Zucchini Chocolate Chip Waffles
Yield: 2-3 large Belgian waffles
Ingredients:
- 1 cup zucchini, grated
- 1 cup cassava flour
- 2 tsp. baking powder
- ½ tsp. Himalayan sea salt
- 1 TB. olive oil
- 2 TB. maple syrup or Lakanto
- 2 cups almond milk
- 1 tsp. vanilla
- 1 egg
- ½ cup Lily’s chocolate chips
Instructions:
Grate the zucchini and then use a paper towel to squeeze out some of the excess water and set aside. In a medium sized bowl, combine cassava flour, baking powder and salt, whisk to combine. In a small bowl, combine olive oil, maple syrup, almond milk, vanilla and the egg, whisk to combine. Add zucchini to wet mixture and mix to just combined. Add wet ingredients to dry ingredients and whisk until all dry ingredients are incorporated. Fold in chocolate chips. Follow manufacturer’s instructions to cook in your waffle maker. Top with fresh fruit, maple syrup, and/or coconut whipped cream.
