These waffles are a delicious way to enjoy a sweet treat while sneaking in some veggies. Crispy on the outside and soft on the inside, they’re perfect for a gluten-free breakfast or snack anytime.
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Start by heating up your waffle iron according to the instructions that came with it. In a large bowl, mix together the brown rice flour, sorghum flour, cocoa powder, baking powder, and cinnamon until everything is well combined. In another bowl, whisk the grated zucchini, soy milk, eggs, water, oil, and honey until smooth. Pour the dry ingredients into the wet and stir until just combined—don’t worry if the batter is a little lumpy.
Spray the waffle iron with cooking spray to prevent sticking, then scoop about a cup of batter onto it. Close the lid and cook the waffle until it’s crispy and nicely browned, which usually takes around 5 minutes. Keep spraying the iron between batches and repeat until all the batter is gone. Enjoy them warm!
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy waffles.
- Preheat your waffle iron well to get a nice crispy exterior.
- Use a non-stick spray or brush the waffle iron lightly with oil to avoid sticking.
These waffles are a delicious way to enjoy a treat that feels indulgent but also sneaks in some veggies. They are naturally gluten-free and have a moist, tender texture thanks to the zucchini. Plus, the chocolate adds a rich flavor that makes breakfast feel special.
Serve warm with a drizzle of maple syrup or honey and a sprinkle of powdered sugar. Fresh berries or sliced bananas also pair well for a fresh contrast. For extra indulgence, add a dollop of whipped cream or a scoop of dairy-free yogurt.
Allow the waffles to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. To enjoy later, reheat in a toaster or oven to bring back their crispness. You can also freeze them for up to 2 months; just thaw and reheat before serving.
