Spiced Zucchini Banana Waffles (Gluten-Free)

Spiced Zucchini Banana Waffles (Gluten-Free) | vermilionroots.com. Soft and custardy flourless omelet waffles made mostly with bananas, eggs and vegetables.

We’ve been eating zucchini every day in the past few weeks. At times for breakfast, lunch and dinner. Not that we are complaining. We planted the summer squash for its high and fast yield. As first-time gardeners, we needed that boost of confidence. And our zucchini plants have rewarded our attempt with a mighty encouraging pat on the back. Seriously, turn your back away and out shoot a couple of them.

Homegrown Zucchini from our Backyard | vermilionroots.com
Homegrown Zucchini from our Backyard | vermilionroots.com
Homegrown Zucchini from our Backyard | vermilionroots.com

It helped that zucchini is so versatile. We ate it raw, roasted, baked, steamed, stir-fried, and used it to make muffins and quick breads. Then one morning, inspired by the title of Daniel Shumski’s book, I wondered, Will it waffle? I gathered some of my favorite breakfast ingredients: bananas, eggs, oats. And the answer was, Yes it will.

Homegrown Zucchini from our Backyard | vermilionroots.com

I wanted something that powers my morning yet sits light in my stomach, and instantly thought of the two-ingredient pancake (bananas + eggs). I started with that, added shredded zucchini and a bunch of other good-for-ya things plus spices, and cooked it in the waffle iron. Voila, we had omelet waffle. 

Slightly sweet, soft and fluffy, the zucchini blends so well with the other ingredients that you don’t even taste it. It’s such a great way to sneak vegetables and fruits into our morning meal that we’ve been having this quite regularly for breakfast and brunch. No complaints. 

Spiced Zucchini Banana Waffles (Gluten-Free) | vermilionroots.com. Soft and custardy flourless omelet waffles made mostly with bananas, eggs and vegetables.
Spiced Zucchini Banana Waffles (Gluten-Free)
Inspired by the title of Daniel Shumski’s book, Will It Waffle? (I should really get my hands on the book), and the 2-ingredient pancake recipe. Makes two 8-inch round waffles.

This is not a typical waffle. It’s flourless and made mostly with bananas and eggs, so it’s like an omelet waffle. With lots of good stuff in it. It has a soft and custardy texture, and the spices nicely perk up the natural sweet hints from the fruits and vegetables. We like it enough on its own that we don't use any sweetener or syrup, but find it quite lovely topped with sweetened shredded coconut. Packed with protein and fiber, I’d say this is a pretty healthy breakfast option. 

1 medium ripe banana
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, shredded and water squeezed out
1 small carrot, shredded
1 tablespoon raisins, roughly chopped
1 tablespoon rolled oats/ oat bran
1 teaspoon ground flax seeds

Spices:
1/4 teaspoon ground cinnamon
Pinch of ground cardamom
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of salt

Olive oil spray
Shredded coconut (optional)

Preheat waffle iron at medium setting. Blend banana and eggs with vanilla extract in a blender until smooth. Pour into a large bowl. Add shredded zucchini, shredded carrot, chopped raisins, oats, ground flax seeds and spices. Stir well to combine.

Spray both sides of waffle iron with oil. Scoop batter onto the middle and spread evenly. Cook at medium setting for about 5 minutes. Or cook according to the instructions for your waffle iron. Serve warm with a sprinkle of shredded coconut.