Zucchini Oatmeal Protein Waffles

Ingredients

• 90 g (1 cup)rolled oats (certified gluten-free if necessary)
• about 60 g (½ cup)plain protein powder (optional; see notes for substitutes)
• 8 g (1 tablespoon)cornflour
• 2.6 g (1 tablespoon)ground cinnamon
• 8 g (2 teaspoons)baking powder
• 2.3 g (½ teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)fine sea salt
• 2eggs
• 120 ml (½ cup)egg whites
• 180 ml (¾ cup)dairy-free milk, such as unsweetened soya milk
• 5 ml (1 teaspoon)apple cider vinegar
• 5–10 ml (1–2 teaspoons)vanilla extract
• about 60 g (½ cup), squeezed dry and packedgrated courgette

Instructions

1. 1

   Heat the waffle maker

   Preheat the waffle maker while you prepare the batter.

2. 2

   Blend the batter

   Put all the ingredients except the apple cider vinegar and grated courgette into a blender. Blend on high until smooth.

3. 3

   Add courgette

   Add the apple cider vinegar and grated courgette to the blender, then stir by hand until evenly mixed. Leave the batter to rest for 5–10 minutes.

4. 4

   Cook the waffles

   Pour about 60–80 ml (¼–⅓ cup) of batter into each section of the waffle maker; the amount will depend on your machine. Close and cook, transferring each waffle to a cooling rack as you make the rest. For crispier edges, reheat the waffles in a toaster or oven. Serve warm with pure maple syrup, if desired.

What are zucchini oatmeal waffles?

These are American-style breakfast waffles made with oats and grated courgette rather than a conventional wheat-flour batter. Oats provide a whole-grain base, while protein powder and egg whites contribute to the batter’s protein content.

The courgette adds moisture without a strong flavour, and the cornflour helps the edges crisp. Blending the oats makes the batter smooth and helps it cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 104 calories, 10g protein, 10g carbs, 3g fat.

The oats provide most of the carbohydrates, while eggs, egg whites and protein powder contribute protein. The eggs and protein powder also contribute some fat. For a more balanced plate, serve a waffle portion with fruit or another side rather than relying on syrup alone.

Why squeeze the courgette?

Dry courgette: Squeezing out excess moisture helps keep the batter from becoming too wet. Grate it first, then press it firmly in a clean tea towel or with your hands.

Pack the measure: Use the squeezed courgette to fill the ½-cup measure, as specified. This keeps the amount consistent without adding extra liquid to the batter.

Blend first, then stir

Smooth base: Blend the oats with the eggs, egg whites, milk and dry ingredients until no coarse oat pieces remain. This gives the waffles a more even texture.

Gentle finish: Add the vinegar and courgette after blending, and mix them in by hand. The short rest of 5–10 minutes gives the batter time to settle before cooking.

Getting crisp edges

Cornflour: The tablespoon in the batter is there to encourage crispness at the edges. Keep it in the mix even though the batter is oat-based.

Cooling rack: Place cooked waffles on a rack rather than stacking them, so steam is less likely to soften their surfaces. The recipe also suggests reheating in a toaster or oven for a crisp finish.

Cooking in batches

Portion size: Start with about 60–80 ml of batter per waffle section, adjusting to suit the capacity of your waffle maker. Avoid filling beyond the section, as batter may spread when the lid closes.

Doneness: Follow your waffle maker’s cooking cycle and check that the waffle releases cleanly and has browned edges before removing it. Transfer each finished waffle to the rack while the next one cooks.

Serving ideas

Warm topping: The recipe suggests serving the waffles warm with pure maple syrup. Add it at the table so each person can choose how much to use.

A fuller plate: Serve alongside fresh fruit or a savoury side such as eggs. These additions make it easy to build a more substantial breakfast around the waffles.

Recipe notes & tips

• Choose certified gluten-free oats and check the protein powder label if gluten avoidance is important.
• Squeeze the grated courgette well before measuring it.
• Blend the base until smooth before adding the courgette and vinegar.
• Let the batter rest for the full 5–10 minutes before cooking.
• Use a cooling rack to help prevent cooked waffles from becoming soft.
• Reheat leftovers in a toaster or oven to bring back some crispness.

Variations

• Change the milk: Use another unsweetened dairy-free milk in place of soya milk.
• Leave out the protein powder: Omit it as the recipe allows, bearing in mind that the batter will differ.
• Add fruit: Serve the cooked waffles with fresh berries or sliced banana.
• Try another spice: Replace some of the cinnamon with ground ginger for a warmer flavour.
• Use maple syrup: Add pure maple syrup at the table as suggested in the method.

Common mistakes to avoid

• Wet courgette: Excess liquid can loosen the batter; squeeze the grated courgette dry before measuring.
• Overfilling the waffle maker: Batter can spread beyond the sections; start with 60–80 ml per section and adjust to your machine.
• Skipping the rest: Cooking immediately misses the method’s 5–10-minute resting time; let the batter stand before using it.
• Blending in the courgette: This can break it down further; stir it in by hand after blending the other ingredients.
• Stacking cooked waffles: Trapped steam can soften them; put them on a cooling rack as they come out.

How to store

Cool the waffles, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until warmed through and crisp at the edges.

Frequently asked questions