#2,653: Cinnamon Zucchini Waffles

I was sure the zucchini in this batter would make these waffles a little too runny (even though I squeezed out a lot of the water), but it totally did not and my kids loved these.  What I also noticed was that my kids ate LESS waffles than they normally do because they were a bit more filling.  They liked them best with a little bit of syrup, but I liked them best with a little bit of peanut butter.  I'll definitely be making these again....soon!  

I also made mine with cassava flour to make them gluten free.  They still turned out great!  

1 medium zucchini

1 1/2 cups all purpose flour (I used 1 1/2 cups of cassava flour)

1/4 cup sugar (I used swerve sugar replacement)

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 cups almond milk (I used whole milk)

2 eggs

1 tsp vanilla extract

Turn on the waffle iron to a medium-high setting.

Grate the zucchini and transfer to a paper towel where you’ll squeeze out any additional moisture.  Really squeeze that water out!  I found it works best with just my hands and NOT a paper towel. 

In a large bowl, whisk together the dry ingredients. Add the almond milk, eggs, vanilla and zucchini and stir until combined.

Pour 1/2 cup of batter into your waffle iron, let cook until your preferred done-ness (mine took about 5 minutes each).

#2,646: Keto Waffles

I made these last night for the family for dinner and just kept telling them it was "healthy waffles" in hopes of them being more open to trying them.  The seriously question everything I put in front of them and are constantly asking "What's in these?!" before they even take a bite.  My youngest was convinced I put cauliflower in these.  HA! 

Here's the downfall to this recipe...I only got FIVE waffles out of this batch, so there was one for everyone.  I had to give them a bunch of fruit and bacon/sausage to make this a meal.  These are not crispy/crunchy waffles that normally come out of my waffle iron, and they are a bit flimsy so they were ripping into quarters as I tried to get them out.  With that said, my family actually ate and enjoyed these.  And I wouldn't let them drown these/use syrup (they probably would have liked them even more!)

When they were done, I asked the fam to rate these to get a better sense of what they really thought of them.  Here's there responses (I think the 6 year old might be confused!).  I was shocked that Brian liked these as much as he did.  Chloe really was hoping for regular/traditional waffles.  LOL

All in all, I would definitely make these again for my crew!  They have a bit of a sweetness to it with the coconut flour, and I used WAY less sugar than this called for, so adding more might have made them even better to this group.  We will have to see the next time I make this. 

5 eggs - medium separated

4 tbsp coconut flour

4 tbsp granulated sweetener of choice or more, to taste (I used 5 packets of stevia which wasn't even a full tablespoon)

1 tsp baking powder

2 tsp vanilla

3 tbsp full fat milk or cream

1 stick of butter, melted

In a small bowl, whisk the egg whites until firm and form stiff peaks.  Set aside. 

In a second bowl, mix the egg yolks, coconut flour, sweetener, and baking powder.  Add the melted butter slowly, mixing to ensure it is a smooth consistency.  Add the milk and vanilla, mix well.

Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.

Place about 1/2 cup of waffle mixture into the warm waffle maker to make one waffle. Cook until golden.  Repeat until all the mixture has been used.

#2,015: Light and Fluffy Homemade Waffles

So we have a waffle maker (which my family loves!), but I always buy the store mix where you just add water and oil.  I don't love the taste of eggs in my pancakes or waffles, so I have never thought to make my own waffles.  But I came across this recipe and figured I probably should at least give it a try.  Although I could still taste the eggs in this recipe, my family could not and loved these.  I don't know if this is something I would make all the time (the store mix is way easier), but if they asked for it, I would certainly make it again.  

2 large eggs

1-1/2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

5 tablespoons canola oil

2 teaspoons vanilla extract

1 teaspoon white vinegar

2 tablespoons sugar

1/2 cup club soda, chilled

Butter and maple syrup, optional

DIRECTIONS

Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes.

In another bowl, whisk together next five ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form.

Preheat waffle maker. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer’s directions until golden brown. Serve with butter and maple syrup if desired. Yield: 12 waffles.

#1,790: Chicken and Waffle Bites

There aren't a ton of recipe that I make that my entire family (and I mean everyone!) goes ga-ga over.  I was a little disappointed in my crew for making such a big deal about this recipe and raving about how great it was.  I made chicken and waffles with frozen chicken tender and freezer waffles.  (This is such a silly recipe I almost didn't post it!).  Sadly, I can't take credit for this super easy recipe either as I found it here.  I was supposed to make these waffle bites using mini freezer waffles, but I can't find them in my town (or at least where I shop...unless I want chocolate flavored!), so I just got regular sized ones and cut them into quarters.  My family loved this so much I've made it twice already.  So sad that THIS is what they want for dinners.  LOL  

Frozen mini waffles, toasted

chicken tenders, cooked

real maple syrup (this was pushing it with my family, so I omitted)

toothpicks

Slice your cooked chicken fingers into 3-4 pieces each. Break your toasted mini waffles apart.

Sandwich 1 piece of chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup and serve warm.

#1,583: Banana Bread Waffles

One thing everyone in my family enjoys is waffles.  Especially the ones we make in our waffle maker, but we usually use the boxed mix, and just add oil and water.  I wanted to make something a little healthier for them and came across this recipe for banana bread waffles.  This looked SO simple, so I quickly whipped them up for the kids for breakfast this morning.  

This recipe literally took me less than 30 minutes from start to finish and my kids loved these!  I made extra and we are going to add these to our "lunchbox list" (healthier items to add to the kids lunchboxes!  These with fruit, yogurt and turkey sausage...healthy lunchbox idea!).  

1 1/4 cups all-purpose flour

I also added 1/4 c wheat bran

3/4 cup sugar (I used about 1/3 cup)

1/2 cup chopped walnuts (I omitted)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

1 cup smashed banana (2 to 3 small bananas)

1/2 cup vegetable oil (I used 1/4 cup oil and 1/4 cup unsweetened applesauce)

1/2 cup sour cream

1 teaspoon pure vanilla extract

2 large eggs

Preheat a waffle iron to medium heat. Whisk together the flour, wheat bran, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Set aside.

(I put this in a large bowl and used my electric beaters to really incorporate this and mash up those bananas) Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's ok if there are lumps).

Lightly spray the top and bottom of the waffle iron with oil or non-stick spray. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. 

Dust with confectioners' sugar if you'd like.

Original Cook's Note: Freeze the waffles in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degree F oven until warmed through and crisp.

#718: Cinnamon Roll Waffles

This is the EASIEST and fastest recipe I've probably ever made and my family LOVED it.  Granted it wasn't one bit healthy (besides the fruit and turkey bacon I served with it) but they surely didn't care.

All you need is refrigerated cinnamon rolls (like Pillsbury in the tubes) and a waffle iron.  Okay you need non-stick cooking spray too. 

Spray a heated waffle iron, and place 3 or 4 cinnamon rolls in the center of the waffle iron.  Close the waffle iron and in about 2 or 3 minutes your cinnamon roll "waffles" are done.  Be careful they burn quickly!

Spread some of the frosting on top and let melt.  Delicious!!

#84: Buttermilk Waffles

Since the monkey pancakes didn't turn out as I had hoped, I decided to make something different for the girls and their school friends.  I used this recipe from Becoming Betty to try and make homemade buttermilk waffles.  We liked them, but I could taste the eggs in it and prefer the box mix better.  I think the kids liked them!

2 C flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

2 C buttermilk

4 eggs

1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.