Who doesn't love Brinner?
Source: Skinny Taste | Serves: 4 waffles | Time: 20 min
Changes: adjusted amounts; forgot the carrot!; replaced onion with fennel; skipped pepper; used flax eggs;
1 small, shredded
1 small red bell pepper, shredded
1 small fennel bulb, shredded
1 large russet potato, scrubbed and shredded
1/4 cup chickpea flour
1 teaspoon baking powder
1 tspoon kosher salt
2 flax eggs
Vegan aioli, to serve
Pre-heat your waffle iron to factory settings. Coat iron with cooking spray.
Mix the veggies together in a bowl. Squeeze out all the excess liquid well with a cheese cloth or towels.
Stir in flour, baking powder, and salt. Add the flax eggs and mix well.
Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, or until browned and crisp on the edges and cooked through in the center.
Remove from iron, and enjoy!