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As you might already know–if you’ve been following me for a while–I’m more of a sweet breakfast kind of gal. I love kicking off the weekend with a stack of fluffy pancakes or my easy blender waffles. But when I do feel like a savory breakfast, these savory sweet potato zucchini waffles are my go-to.

I love how nutrient-dense and balanced they are. As a rule of thumb, a balanced meal contains all three key components: protein, healthy fats, and fiber. There’s protein coming from the eggs, healthy fats from the eggs and coconut flour, and plenty of fiber thanks to the zucchini, sweet potatoes, and chives.

Feel free to use green onions, scallions, or even leeks instead of chives. They will all work well, adding a mild spicy kick and numerous health benefits.

I love serving these savory sweet potato zucchini waffles with poached eggs, hummus or pesto, tomatoes, a green salad, or simply on their own! Can’t wait for you to try them as well. Please leave a comment below if you do and let me know what you think. If you happen to snap a shot, be sure to tag me @nutriholist #nutriholist on Instagram and Facebook so I can see and share it. XO

Savory Sweet Potato Zucchini Waffles #Glutenfree #Grainfree #Paleo #Dairyfree #Vegetarian Delicious & Nutritious Breakfast or Brunch Idea #Nutriholist

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Savory Sweet Potato Zucchini Waffles #Glutenfree #Grainfree #Paleo #Dairyfree #Vegetarian Delicious & Nutritious Breakfast or Brunch Idea #Nutriholist
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5 from 2 votes

Savory Sweet Potato Zucchini Waffles

These crispy sweet potato zucchini waffles make a healthy and delicious savory breakfast or brunch. Serve them as is or top with poached/fried eggs and a side salad. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 2
Author: Mitra @Nutriholist

Ingredients

  • 2 medium sweet potatoes ~2 cups grated
  • 2 medium zucchini ~1 and 1/4 cups grated
  • 1/4 cup chives chopped
  • 3 pasture-raised eggs
  • 2 tablespoons coconut flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon unrefined sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Peel and grate the sweet potatoes and zucchini using a food processor or a box grater and pour into a large bowl. Sprinkle with a pinch of sea salt, stir to combine, and let it sit for about 20 minutes to sweat.
  • Throw the veggies into a clean towel and squeeze out the juice (reserve the juice to use in soups, stews, stir-fries, etc.). Throw the shredded veggies back into the bowl and mix in the remaining ingredients. Stir to fully combine.
  • Heat waffle iron and grease with a teaspoon of coconut oil or grass-fed ghee. Add 1/4 cup of the batter to the waffle iron and cook on medium-high for about 5-8 minutes. Repeat until all the batter is used. Place the cooked waffles on a cooling rack and keep warm in the oven at the lowest temperature until ready to eat.
  • Serve with hummus, poached eggs, pesto, greens, or enjoy on their own! Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. 

Notes

To reheat frozen waffles, throw them into a pop-up toaster or toaster oven for 5-7 minutes, until warm and crispy. If using the oven, preheat it to 350 F and place the waffles on a baking dish lined with parchment paper. Reheat for 7-10 minutes until heated through.