Vegan Zucchini Chocolate Chip Waffle Sticks
As most of you know already, a few months ago, we found out my youngest boy is allergic to eggs. A boy who loves his pancakes and waffles life felt like it was going turning upside down with the thought of seeing his older brother eat them and he can't. Luckily, I did find some yummy egg free and gluten free waffles in the freezer section called Vans. But I am also the type of momma who loves making my own fresh homemade breakfast items as well and only resort to frozen when I'm feeling lazy. So I tested out a few different recipes using flax seed as the egg replacement and came up with the tastiest, fluffiest, softest waffle sticks.
Ingredients
- 1 2/3 cup of blanched almond flour
- 1/2 cup arrowroot flour
- 2 tbsp ground flax seeds
- 6 tbsp hot (not boilinwater
- 1/3 cup finely shredded zucchini Make sure you squeeze out excess water using a paper towel
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup of almond milk
- 1/4 cup maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips optional
Instructions
- Preheat over to 350 or heat up waffle iron
- In a small bowl, mix together the hot water and flax seeds and set aside for 10 min until it thickens up.
- In a large bowl, add and mix all the remaining ingredients.
- Once the flax seed mixture thickens, add to the large bowl of muffin mixture and mix well with whisk.
- Spray waffle pan or iron with coconut spray or any non-stick spray.
- Using a measuring cup, add batter into waffle stick pan or iron.
- If using the pan, bake in the oven for about 25 min. Be sure to stick a tooth pick in the batter to ensure it's ready before pulling out.
- If using an iron, cook for a few min as directed on your waffle iron instructions.
- Enjoy!
- I like to serve my kids the waffle sticks with a little almond butter and hemp seeds on top with some fruit.