Fluffy, unctuous zucchini waffles. A savory meal that you can have any time of the day, be it for breakfast, lunch or dinner - what more could you want, really? These veritable pancakes with abs highlight the beautiful green zucchini in a relatively unique way: shredded and baked into the ridges of a crispy waffle.
Grate the zucchini, until you have about 2 ½ cups packed. Set this aside.
Combine together the chickpea and all-purpose flours, baking powder, nutritional yeast, salt, smoked paprika and garlic powder in a large mixing bowl.
Then in a separate bowl, whisk together the soy milk, olive oil and ground flaxseed until well incorporated.
Add the soy milk mixture to the dry ingredients, then add the grated zucchini. Fold everything together with a spatula until it becomes a smooth batter with no dry flour remaining.
Let the batter rest for 5 minutes, and heat up your waffle iron in the meantime.
Take a heaping ½ cup of batter, and place on the center of the waffle iron. My waffles took about 3 - 4 minutes to produce a perfect golden brown waffle, but it depends on the kind of iron you have.
Serve with vegan butter, or even Follow Your Heart parmesan cheese and/or hot sauce!