This Weelicious recipe was simply called Rainbow Waffles, but that wasn’t precise enough for me because the first image it conjured was that of a sweet waffle with sprinkles in it, like a birthday cake-flavored confection. And while that would be delicious, this is not that waffle.
Instead, these savory rainbow waffles are great for lunch (or brunch), and they get their colors from vegetables. I basically doubled the amounts (those below are mine), because I didn’t think that ½ cup of flour would yield enough waffles for my family – that being said, we did end up with leftovers, as these are very filling. You *could* increase the ratio of batter to vegetables, but then you end up in the latke conundrum (is it potatoes held together by batter, or a pancake with lots of potatoes?), and this ratio turned out fine. You can also adjust based on what you have on hand. I got 6 very thick waffles, which my kids preferred with maple syrup to any savory condiment I offered. Once again, the Fox in particular was turned off by the red bell pepper, so I wouldn’t use it next time, but everything else was well received in this dish!
1 cup grated carrots
2 cups grated zucchini
½ cup red bell pepper, finely diced
½ cup corn kernels
½ cup red onion, finely diced (I didn’t have any, so I omitted them)
4 large eggs
1 cup all purpose, white, wheat or chickpea flour (I used white whole wheat)
1 tsp. garlic powder
½ cup grated lactose-free mozzarella cheese
1 tsp. salt
1 tsp. baking powder
Place the carrots and zucchini in a cloth towel and squeeze in a ball to drain off as much liquid as possible.
Place all of the ingredients in a bowl and stir to thoroughly combine.
Pour 1/3 cup of the mixture in a greased waffle iron and cook according to waffle iron directions.
Remove and serve with ketchup, mustard or on their own – my kids and I recommend maple syrup!