Protein-Packed Cheesy Zucchini Cornbread Waffles

INGREDIENTS
  • 1/4 cup organic refined coconut oil
  • 3 egg replacers
  • 2 cups almond milk
  • 1 cup shredded almond cheese
  • 1 cup shredded zucchini, squeezed
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup toasted walnut crumbs
  • 3/4 cup fine cornmeal
  • 1/4 cup hemp seeds
  • 1/4 cup nutritional yeast (optional)
  • 4 tablespoons baking powder
  • 1 and 1/2 teaspoons salt

PROCEDURE​
  1. In a bowl, whisk together coconut oil, vegan eggs and milk.
  2. Add in remaining ingredients and mix until all ingredients are well incorporated.
  3. Spray your waffle maker and add batter according to your waffle maker’s instructions.
  4. I topped mine with a little extra cheese right before serving, so it slightly melted.
Nutrition: 
Makes 6 servings