Zucchini Oatmeal Protein Waffles

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5 from 2 votes

Made with whole grain oats and grated zucchini, each light and crispy waffle packs 10g of protein!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 104kcal

Equipment

1 Waffle Maker

Ingredients

1 cup rolled oats certified GF if necessary
½ cup plain protein powder optional; see notes for subs
1 tablespoon corn starch for extra crispy edges
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 eggs
½ cup egg whites
¾ cup dairy-free milk I like unsweetened soy milk
1 teaspoon apple cider vinegar
1-2 teaspoons vanilla extract
½ cup shredded zucchini (squeezed dry and packed)

US Customary - Metric

Instructions

Preheat the waffle maker while you prepare the batter.
In the bowl of a blender, combine all of the ingredients except for the apple cider vinegar and grated zucchini. Blend on high until smooth.
To the blender, add the apple cider vinegar and shredded zucchini. Stir together by hand until evenly incorporated. Allow to rest for 5-10 minutes.
Pour about ¼-⅓ cup of batter into each waffle section (this will vary depending on your specific waffle maker) then close and cook. Transfer to a cooling rack while you cook the rest of the batter. For best results, reheat waffles in the toaster or oven. This will get the edges nice and crispy. Serve warm with pure maple syrup and enjoy!

Notes

Nutrition Facts are for 1 waffle (assuming you get 8 waffles total). They are an estimate and will vary depending on what specific brands you choose.

If you'd like to omit the protein powder, you can substitute with equal amounts of rolled oats. Because the protein powder is more absorbent than the oatmeal, I recommend reducing the milk to 1/2 cup for best results.

You have the option to either grate or shred the zucchini. Use the smaller holes on your box grater to shred it and it will blend into the batter more seamlessly than if grated.

This recipe was originally published on August 6, 2018 and has been updated as of July 29, 2023. If you'd like access to the original recipe please comment below or email me at makingthymeforhealth@gmail.com and I will send it to you.

Nutrition