I wasn’t going to do any St. Patrick’s Day themed treats this year. I don’t know why. I don’t have anything against St. Patrick’s Day. I just didn’t want another themed holiday messing me up (plus, I eat green food all the time…salads…wan’t me to show you another picture of my lunch? You could follow my Instagram and get your fix there).
I tend to get tunnel vision with holidays. Even little ones. I make tons of notes everywhere, recipes I could attempt, things I need to buy. Need!
And I sometimes get to making most of the recipes! And then I panic because there are only so many days before the holiday for me to post them…and then once the holiday is over, I better have some non-holiday treats ready! Crap.
Well, I had eliminated St. Patrick’s Day. Sorry Irish, I have no qualms with eating the treats, as long as I don’t have to plan my life around them.
But then, I made my Key Lime Pie Oats yesterday…
And today’s food is green too (well, no overtly green, but packed with green!)!
I totally wasn’t planning on this! Whelp, oh well! Props to me, I conquered another holiday.
Except I guess yesterday I posted Key Lime Pie Oats, and today is Pi Day? 3.14 I get it. I took calculus in college. I was smart once. But, seriously? Guess I took care of that holiday too.
See? Still smart. I guess.
Kind of like National Cereal Day last week and I posted my Granola Blondies with a narrative about how much I die for cereal and granola. Nope, totally wasn’t planned. Had you fooled? I guess I had me fooled then too! Because I’m so much of a dork that I have to gush about how much I love cereal, and then just happen to blast it to the universe on the holiday dedicated to kiddos like me.
Now that’s luck… of the Irish?
Probably not. I’m not Irish. But us Greek-Mexican-Supermix girls gotta have some luck too, right?
Anyhoodle, here are some green waffles for your breakfast! Please trust me on this. Remember my Zucchini Oat Breakfast Loaf? It tasted like baked French toast! Amazing!
So, I waffled it! Totally a verb. I’m smart, remember?
The zucchini keeps these fluffy and soft and the egg white-based batter crisps on the outside. The flavor is warm and cinnamon-y, perfect for a pool of maple syrup or coconut oil…or melted peanut butter…or whatever floats your breakfast boat.
Cinnamon Zucchini Oat Waffles
(makes 2 Belgian-size waffles)
1/3 cup oat flour
½ cup shredded zucchini*
½ tsp. baking soda
1 tsp. cinnamon
2 tsp. granulated Stevia
1/3 cup liquid egg whites (approximately 2 large egg whites)
1 tsp. vanilla extract
*I’m lazy and toss my zucchini into my mini food-prep food processor and chop up the zucchini very fine. You can grate it by hand or use a shredding food processor attachment. I keep a big jar of already shredded zucchini in my fridge to grab quickly for recipes like this one. I do NOT press the water from my shredded zucchini before using it in this recipe.
~In a mixing bowl, combine all of your dried ingredients, including the zucchini. Stir well. Then add the egg whites and vanilla. Stir until the batter is completely mixed together.
~Spray the top and bottom of two squares in your Belgian waffle maker with nonstick spray. Divide the batter evenly between the two squares. Let the batter cook according to the preset length of time on your waffle cooker.
NOTE: My waffle maker tends to cook the waffles but not crisp the outside (unless I want them burned), so I cook them in the waffle maker, let them cool off a little, then toss them in my toaster to finish toasting the outside!
~Top your waffles with whatever you’d like! I recommend some coconut oil or coconut butter spread and some real maple syrup, or a shake more of cinnamon! The topping possibilities are endless!