Savory Waffles are one of my favorite things to pack in a lunchbox. They’re the delicious leftovers from a relaxing weekend breakfast. My kids are not going to school these days, due to the novel corona virus, but in an effort to find some routine and sanity, I started packing lunchboxes again.

My kids grab their lunchboxes out of the fridge when online school has a lunch break, and we can all sit around the table together, because I’m no longer a line cook. This is what’s working for us now. These Veggie Waffles are easy to make, easy to freeze and easy to love. I hope you give them a go.

I love this recipe because the waffle base (the ingredients minus the veggies and cheese) is so versatile. There’s flour and cornstarch, plus raising agents like baking powder and baking soda, eggs to make them fluffy and buttermilk to give them that perfect acid balance.

From there, I’m free to customize the flavors however I’d like. Cinnamon + cardamom + turmeric make a delicious dairy free and nut free Golden Milk Waffle. Add cheese + paprika and garlic powder for a cheesy waffle. Depending on the additions, I can adjust the cornstarch and flour to get the right texture.

Use these Veggie Waffles as a sandwich base or just by themselves, and your kids will celebrate. My kids eat these cold. Happily. And they love to pack them in their lunchboxes using the LaLa Lunchbox app. Of course you can warm them and place them in foil in that lunchbox, if your kids like things warm. You can pack my Grilled Cheese Wafflewiches or these Veggie Waffles and either way, you’re good.

VEGGIE WAFFLES

INGREDIENTS
1 cup + 3 tablespoons flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/3 cup finely chopped veggies (such as broccoli, carrots, spinach)
1 teaspoon apple cider vinegar
2 large eggs
1 cup buttermilk*
4 tablespoons of neutral oil
1/4 cup grated parmesan (or any) cheese (optional)

*If you don’t have buttermilk, use 1 cup minus 2 tablespoons of milk + 2 tablespoons lemon juice. Let that sit at least 5 minutes until it curdles.

DIRECTIONS

Preheat the waffle iron and the oven to 200 degrees F. In a medium sized bowl, mix all of the dry ingredients.
In a large bowl, add the wet ingredients: apple cider vinegar, oil, eggs and buttermilk and whisk together until just combined.
In a separate bowl, mix together the dry ingredients, making sure that everything is fully incorporated.
Whisk together the dry ingredients with wet ingredients and mix thoroughly to make sure there are no flour clumps. Add chopped veggies and cheese.
When the waffle iron is hot, pour about 1/4 cup of batter to create each waffle (may change depending on your waffle iron). Close the waffle iron and cook for approximately 3 minutes, or until the steam stops spraying out of the sides.
Use a spatula or your fingers to remove the waffle and repeat until the batter is finished.
Place the waffles on a rack and place that rack in the oven to stay warm and crispy.

If you make these, tag me on Instagram @lalalunchbox #lalalunchbox