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Cinnamon Zucchini Waffles
2 cups whole wheat pastry flour
4 cups unbleached, all-purpose flour
1/4 cup sugar
1/4 cup baking powder
1/2 Tablespoon salt
1/2 Tablespoon cinnamon
4 cups buttermilk
1 cup canola oil
1 cup shredded zucchini
In a large mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon. Whisk to blend.
In another large mixing bowl, combine the buttermilk, oil, eggs, and zucchini.
Add the wet ingredients to the dry ingredients and fold to combine.
Allow the batter to rest for five minutes before baking in your waffle maker, according to the manufacturer’s instructions.
Gonna Freeze them?
Cool baked waffles on a rack.
Freezing instructions for waffles: Place the cooked waffles in a labeled freezer bag, removing as much air as possible and store the bag in the freezer.
To thaw and serve: Simply reheat frozen waffles in the toaster or toaster oven for quick morning meals.