Savory Veggie Egg Waffles (Toddler-Friendly)
If your toddler refuses vegetables like mine do, this recipe is a total game changer. These savory veggie egg waffles are soft, easy to hold, and packed with hidden veggies without your toddler even noticing!
Servings 6 waffles
Ingredients
- 3 eggs
- 1/2 cup milk can also sub water
- 1/2 cup all-purpose flour
- 1/2 to 3/4 cup finely chopped vegetables (ideas: broccoli, carrots, mushroom, bell pepper, onion, etc)
- Optional: pinch of garlic powder or onion powder
Instructions
- Finely chop or shred your vegetables. Steam them until soft, especially for harder vegetables like carrots or sweet potatoes. Let them cool slightly.
- In a bowl, whisk together the eggs, water, and flour until smooth. The batter should be slightly runny but still able to coat the vegetables. If needed, adjust the consistency: Add a splash of water if too thick. Add 1–2 tbsp flour if too thin.
- Gently stir in the steamed vegetables until evenly coated.
- Heat up your waffle maker and brush with oil. Pour in waffle batter.
- Cook until lightly golden and waffle light turns green.
- Let cool completely before serving.
- Cut into strips or small squares for easy grabbing.