Cinnamon Zucchini Waffles with Spelt Flour
These yummy cinnamon zucchini waffles are warm, full of flavor, and packed with nutritional benefits from the zucchini and fresh milled spelt flour!
Why You’ll Like This Recipe
You will love this waffles recipe because it is simple to make, an easy and delicious way to eat your vegetables, and the whole grains mean that these waffles are filling and hearty!
Prep these waffles ahead of time for a quick and easy healthy zucchini waffle or make a fresh batch of waffles for Saturday morning brunch!
What is Spelt Flour?
Spelt is an ancient grain that is nutrient dense and a great way to increase the nutritional value of your baked goods!
Spelt flour is soft and fluffy, perfect for cookies, muffins, and cakes. It also has a gluten content and can also make fluffy bread. Spelt, however, does not absorb as much liquid as other grains, therefore you must use 1/4 cup more spelt flour for every cup of regular flour. (The Essential Home-Ground Flour Book)
Fresh milled spelt flour is higher in protein than other wheats, a healthy source of fiber, and source of B vitamins and magnesium. It satiates the body, balances blood sugar, and balances your energy levels. (Source)
Before You Begin
Shred and drain your zucchini before you begin your waffle batter. Shred your zucchini in a food processor or on a grater on the finest setting. Then place your shredded zucchini in a fine mesh strainer or a cheese cloth and give it a squeeze to get rid of excess liquid.
Straining the zucchini is important because the extra water from the zucchini will thin out the waffle batter, and the waffles will not be fluffy.
Cinnamon Zucchini Waffles with Spelt Flour
4
servings30
minutes40
minutesThese yummy cinnamon zucchini waffles are warm, full of flavor, and packed with nutritional benefits from the zucchini and fresh milled spelt flour!
Before You Begin
– Shred and drain your zucchini. Shred in a food processor or on a grater on the finest setting. Place shredded zucchini in a fine mesh strainer or a cheese cloth and squeeze out the excess liquid.
Variations
– Dried, fresh, or frozen fruit
– Finely chopped nuts
– Chocolate chips
Other Zucchini Recipes
– Lemon Zucchini Bundt Cake
– Zucchini Spelt Muffins
Ingredients
280 Spelt grain (BEFORE milling)
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
70 g melted butter (approx. 6 tbsp)
20 g pure maple syrup
260 g buttermilk
3 eggs
1/2 tsp vanilla
1/2 cup finely shredded zucchini
Directions
- First, make sure that your zucchini is finely shredded and drained. Also, weigh out the spelt and mill it into flour.
- In a mixing bowl, combine the flour, baking powder, salt, butter, maple syrup, buttermilk, eggs, cinnamon, nutmeg, vanilla, and zucchini.
- Whisk the ingredients together until the batter is well combined.
- Heat up your waffle iron and run a cold stick of butter over the warm waffle iron to make sure the waffle doesn’t stick.
- Pour in approximately (depending on your waffle maker) a 1/4 cup of batter into the waffle iron and close it.
- Allow the waffle to cook until the waffle iron indicates that it is done (a light or a beep).
- Remove the cooked waffle and top with butter and warm maple syrup.
- Other Fresh Milled Recipes
Variations
- Replace the spelt flour with 225 g of soft white flour or 1 3/4 cups of all purpose flour.
- Add in chocolate chips, fruit, or nuts to the batter to change it up.
Ingredients
- Spelt
- Cinnamon/Nutmeg
- Zucchini
- Eggs
- Buttermilk
- Pure Maple Syrup
- Butter
- Vanilla
- Baking Powder/Salt
Equipment
How to Make Zucchini Waffles
First, make sure that your zucchini is finely shredded and drained. Also, weigh out the spelt and mill it into flour.
In a mixing bowl, combine the flour, baking powder, salt, butter, maple syrup, buttermilk, eggs, cinnamon, nutmeg, vanilla, and zucchini.
Whisk the ingredients together until the batter is well combined.
Heat up your waffle iron and run a cold stick of butter over the warm waffle iron to make sure the waffle doesn’t stick.
Pour in approximately (depending on your waffle maker) a 1/4 cup of batter into the waffle iron and close it.
Allow the waffle to cook until the waffle iron indicates that it is done (a light or a beep).
Remove the cooked waffle and top with butter and warm maple syrup.
Zucchini Waffle Variations
To change up this waffle recipe, you could add fresh (or frozen) fruit such as blueberries or strawberries. You could add some finely chopped nuts for a little texture or mini chocolate chips for a chocolate twist.
Experiment with flavors and try out different fruits (fresh, frozen, or dry), chocolates, nuts, and more.
Storage
Store the batter or cooked waffles in an airtight container in the fridge for up to a week or freeze the cooked waffles in an airtight container in the freezer for up to 3 months.
FAQ
Can I ferment this batter for added gut health benefits? Yes! If you use real buttermilk, allow the batter to sit in the fridge for 24 hours before using. The batter will begin to ferment and have a tangy flavor.
Can I use soft white wheat or all purpose flour instead? Yes! You can use 225 g of soft white wheat or 1 3/4 cup of all purpose flour.
Do these waffles freeze well? Yes! Make a whole batch of toaster size waffles (or Belgian waffles) and after they have cooled COMPLETELY, store them in an airtight container and store in the freezer for up to 3 months.
These warm cinnamon zucchini waffles recipe with spelt flour is nutritious, satiating, and a wonderful way to use fresh zucchini! You will make these waffles on repeat!
