Dairy Free Almond Milk Waffles With Lemon Yogurt Topping
Servings: 4
Ingredients
Flax Egg
- 1 tablespoon ground flax
- 2 tablespoons filtered water
Waffle Batter
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- 1 cup almond milk
- ½ cup shredded zucchini don't squeeze out the water
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- ½ lemon zested
Yogurt Topping
- ¼ cup non-dairy yogurt (I like Silk Greek Style)
- ½ lemon juiced
Instructions
- In a small bowl, mix together the ground flaxseed and water until combined. Set aside and let it sit for 5-10 minutes until it gets gel-like.
- Preheat your waffle iron. If it has heat settings, set it to medium.
- In a large bowl, whisk together all the dry ingredients (flours, cinnamon, baking powder, chia seeds)
- In a separate medium bowl, mix all the wet ingredients (almond milk, zucchini, avocado oil, vanilla extract, lemon zest).
- Pour the wet mixture into the dry and stir until just combined careful to not don’t overmix.
- Scoop the batter into your waffle iron and cook according to the manufacturer's instructions (mine takes about 5 minutes).
- While the waffles are cooking prepare the yogurt topping. In a small bowl add the yogurt and lemon juice and mix until combined.
- Once the waffles are cooked through, top with the yogurt mixture and enjoy.
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