Big P starts kindergarten in a few days. I’m
nervous thrilled full of dread ready. He recently ditched his training wheels and seeing him on a two-wheeler makes him seem so old. Big sigh.
Anyway, I’m determined to make a real breakfast a few days a week. (Don’t panic Cereal, you’ll always be one of my morning allies.)
We had an entertaining breakfast this morning with a new recipe I found on Healthy Aperture. This one is a gem. It’s easy to whip up and it even used up a portion of our zucchini tsunami flooding in from the garden. The concept of cutting waffles into strips isn’t a new idea. I actually stole it from a billboard I saw advertising waffle sticks at Burger King. It’s nice for little hands. And who doesn’t like to dip?
Today I thought they would love to have their own little containers of whipped cream. It was a hit. The waffles also inspired us to make faces and even an edible tick tack toe board. The point of this post? Breakfast is so much fun, don’t let your kids miss it.
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup non-fat Greek yogurt
- 2 cups shredded zucchini (original recipe says to wring out moisture using a kitchen towel - but I just squeezed using my hands.)
- 2 eggs
- 1 1/3 cups milk
- Toppings: Whipped Cream and Blueberries
- In a large mixing bowl, whisk together the flour, salt, baking soda, nutmeg, and cinnamon. Begin heating a waffle iron.
- In a separate bowl, whisk together the yogurt, eggs, and milk. Fold in zucchini. Dump all of your wet ingredients into the dry and and gently combine. (I used a wooden spoon.) Pour 1/2 cup batter into each of the squares in the waffle iron, and cook until it's golden brown.
- Serve with whipped cream and blueberries.