Looking for a new brunch idea? These grain-free Zucchini Lemon Waffles are a must-try! They’re the perfect blend of savoury and sweet, super easy to make and delicious start to the day. This recipe is perfect for anyone following the Ideal Protein protocol, on a diet, or living a low-carb lifestyle.


1 packet vanilla pudding

1 packet plain pancake

1/2 tsp baking powder

1 egg

6 tbsp water

1/2 tsp lemon zest

1/2 tsp orange zest

1/2 tsp real lemon extract

1/2 cup zucchini, grated fine

1 tsp cinnamon

1/2 cup fine grated chayote squash


In a medium bowl add vanilla pudding packet, plain pancake packet and half a teaspoon of baking powder, mix well.

In 2 small bowls separate one egg placing egg white in one bowl and yolk in another.

In the egg yolk bowl add 6 tablespoons of water, 1 teaspoon of lemon and orange zest, and half a teaspoon of real lemon extract.

Grate zucchini, make sure all excess moisture has been removed. Add to egg yolk bowl and mix well.

Whip egg white until fluffy and glossy with a mix-master, set aside.

Pour your egg yolk mixture into your dry pudding and pancake mix, mix well, it should be thick.

Once well combined take your fluffy egg white and fold into your batter until completely combined.

Prepare in a waffle maker on the lowest heat.

Recipe makes two unrestricted servings with a quarter cup of select vegetable in each serving.


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