Many times in my kitchen, disaster strikes, as I attempt to create new treats, experiment with trending ingredients, or accidentally dump in too much baking soda. That was never the case with these oatmeal zucchini protein waffles; they were a dream right from the get go. I have now made them three times since then, and they hold the coveted place as my New Favorite Breakfast
As many of you have probably figured out by now, I love oatmeal; it is versatile, nutritious, tasty, filling, and inexpensive. For my oatmeal zucchini protein waffles, I ground old fashioned rolled oats into oat flour in my blender, but if you already have oat flour on hand, that works great too. By adding grated zucchini, the waffles become creamy on the inside, while staying crunchy on the outside, everything a waffle should be.
Now, a word about protein powder. I have tried them all, or most of them, and realize that not all are created equal. In these oatmeal zucchini protein waffles, I used a plant based vanilla protein powder, comprised primarily of pea protein, yielding 20g of protein per scoop from Arbonne and it worked great. I topped my waffles with strawberries, this scrumptious sugar-free chocolate www.jojoschocolate.com and pumpkin seeds.
Oatmeal Zucchini Protein Waffles
Yields 4 large waffles
1 zucchini- grated
1 T. chia seeds
1 1/2 cups coconut milk + 1 t. Apple cider vinegar
2 cups rolled oats- ground (or about 1 3/4 cups store bought oat flour)
1 scoop vanilla protein powder
1/2 t. baking powder
2 T. coconut oil
1/4 t. salt
1/4 t. nutmeg
1. Begin by adding the apple cider vinegar to the coconut milk, then set aside.
2. In a large mixing bowl, crack the eggs, stir in the grated zucchini (squeeze as much water out as possible first), the chia seeds, salt, nutmeg, and baking powder. Whisk well.
3. Blend the rolled oats in your blender to create oat flour. Add the oat flour and milk to the mixing bowl, followed by the protein powder. Stir to combine. Then pour in the coconut oil and give it one last whisk.
4. Heat your waffle iron, then proceed to cook the waffles according to your waffle maker’s instructions. Mine is non-stick, but I like to brush it with a little coconut oil in between waffles. I use about 2 ladlefuls of batter per waffle.
5. Top with all your favorites, today I used fresh strawberries, pumpkin seeds, and sugar-free chocolate for an extra rich treat. Store any leftovers in an airtight container in the fridge, pop the triangles in the toaster or hot oven to reheat and re-crisp!