If you enjoy sweet breakfast waffles, you’ll surely appreciate this savoury variation. We’ve prepared the dough from zucchini, making it wonderfully moist and flavourful. It’s up to you what you pair with the waffles. They go great with a sunny-side-up egg. However, they also work well with salad or ham and cheese on the side.
Ingredients:
- 140 g zucchini
- 130 g spelt wholemeal fine flour
- 100 ml low-fat milk
- 30 g grated Parmesan cheese
- 30 g liquid egg whites
- 1 egg
- 1 tsp (6 g) baking powder
- salt to taste
- black pepper to taste
- cooking spray
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Method:
Clean and grate the zucchini, and let it drain (meaning, add salt and let it sit for 10 minutes to release excess water). Then squeeze out the liquid and transfer the zucchini to a bowl. Add the egg, egg whites, milk, Parmesan, flour, baking powder, salt, and black pepper.
Mix all the ingredients thoroughly to create the dough.
Heat your waffle iron, spray it with cooking spray, and cook the dough until golden brown (approximately 7–10 minutes, depending on the waffle iron) to create waffles. The mixture should yield 3 pieces.
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| Energy value | 244 g |
| Protein | 15 g |
| Carbohydrates | 29 g |
| Fats | 6 g |
| Fibre | 7 g |
It’s up to you what you top the waffle with; we sprinkled Parmesan on ours and added a side of salad. You can also enhance the flavour with zero-calorie sauces without increasing the calorie content.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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