½cupshredded carrots (50g measured before squeezing)
½cupshredded zucchini (60g measured before squeezing )
Preheat oven to 200 degrees Fahrenheit if you want to keep waffles warm.
In a large bowl, mix all the dry ingredients until evenly distributed.
In a separate bowl, combine the wet ingredients. Be sure to squeeze dry the zucchini and carrots before adding.
Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.
Preheat waffle iron. Grease by brushing or spraying with oil. Pour in ½ cup batter and cook according to manufacturer's directions until golden brown.
If desired, place the waffles on a baking sheet and keep warm in the oven while you finish cooking the rest of the batter.
Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth.
Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
Do NOT overmix the batter or you’ll end up with tough rather than light and fluffy waffles.
Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer's instructions.
Don't stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.
Storage suggestions:Let waffles cool completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.