Makes: 6 servings
Time: 20 Minutes
A savory breakfast featuring whole grain honey jalapeno zucchini cornbread waffles. Delicious, filling and perfect when topped with eggs and beacon!
For the dry:
1 cup whole wheat pastry flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
For the wet:
1 cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
3 tablespoons melted and cooled butter (can also use coconut oil)
3 tablespoons honey
½ cup nonfat plain greek yogurt
1/2 cup almond milk (or regular milk)
1 jalapeno, seeded diced
Optional: ½ cup shredded cheddar cheese
Optional: 1/2 cup sweet corn
12 slices cooked turkey bacon
6 fried eggs (can also use scrambled eggs!)
honey, for drizzling
Preheat waffle iron and generously spray with nonstick cooking spray.
In a medium bowl whisk together the dry ingredients: whole wheat pastry flour, cornmeal, baking powder and salt.
In a separate large bowl, mix together the shredded zucchini, egg, butter, honey, greek yogurt and almond milk until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in sweet corn, jalapeno and cheese (if using).
Pour about 1/3 of the batter into a belgian waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside.
If they need more crispiness or if you want to warm them up again, you can always allow them to cool for a few minutes, then pop them in the toaster. Recipe makes 3 belgian waffles. Serves 6. Serving size: 1/2 belgian waffle.
Top each waffle half with a drizzle of honey and a fried egg. Serve with 2 slices of turkey bacon.
Source: Ambitious Kitchen
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