A gluten-free waffle using zucchini and dry potato flakes--think green eggs and ham. Serve with sour cream, tart jam, onion chip dip, or applesauce. They can be breakfast, brunch, lunch, or a side dish. Easier than standing at the stove and frying zucchini pancakes. I like them with my homemade rhubarb jam.

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
8
Yield:
8 waffles
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions.

    Advertisement
  • Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.

  • Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

Nutrition Facts

51 calories; protein 2.4g 5% DV; carbohydrates 4.2g 1% DV; fat 3g 5% DV; cholesterol 46.5mg 16% DV; sodium 59.9mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2016
Delicious! I could see making these smaller and serving them as a side dish to just about anything. The flavor is fine as is but I am gonna try to play around with them maybe adding some cheese or other spices. They reminded us on potato pancakes but with zucchini added. All in all this was a great little recipe and one I will be making again YUM! Thanks for sharing.:) Read More
(1)

Most helpful critical review

Rating: 2 stars
12/03/2017
Not my favorite. Batter was watery and flavor was lacking. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/02/2016
Delicious! I could see making these smaller and serving them as a side dish to just about anything. The flavor is fine as is but I am gonna try to play around with them maybe adding some cheese or other spices. They reminded us on potato pancakes but with zucchini added. All in all this was a great little recipe and one I will be making again YUM! Thanks for sharing.:) Read More
(1)
Rating: 2 stars
12/02/2017
Not my favorite. Batter was watery and flavor was lacking. Read More
(1)
Rating: 5 stars
07/30/2017
I made them this morning and since we didn't have any tart jam I whipped up some strawberry jalapeño salsa and that went really well with sour cream to top them! Read More
Advertisement
Rating: 5 stars
01/13/2020
Instead of making these in the waffle maker I fry them in a cast iron skillet. using a small amount dropped the skillet. Sometimes I add a dash of Italian seasoning. They freeze well so I make a double bath and freeze. I use them instead of hash brown for breakfast as a side left over pasta sauce on top sour cream........ endless ideas. The Grandkids love them. Read More
Rating: 3 stars
08/15/2020
They tasted fine but did not hold together when the waffle iron was opened. Read More
Rating: 2 stars
08/29/2018
I made these. The first waffle didn t stay together at all. So I made the next waffle very full realizing that they probably won t run out of the maker. It didn t... but the waffle still fell apart. The taste is just ok. I will probably play with this recipe adding some cheese maybe and more of a batter of the potatoes. Then I will just make pancakes as I hate cleaning my non stick waffle maker as much as I have to this time.?? Read More
Advertisement
Rating: 4 stars
06/28/2020
Good base recipe, but quite bland for my family without some spicing up. I used real potatoes instead of flakes, added flour and cheese to make it hold its together and added chives, cayenne pepper, garlic and a fair bit of salt and pepper to increase flavor. I made pancakes instead of waffles. Read More