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.
Servings: 2
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.