Updated: Jan 13, 2019
1 packet IP vanilla pudding
1 packet IP plain pancake mix
1/2 tsp baking powder
1 large egg (yolk and egg white divided)
4 tsp olive oil or grape seed oil
1 tsp lemon or orange zest
1/2 tsp real lemon extract
1/2 cup fine grated zucchini (moisture squeezed out)
In a medium bowl place one packet of vanilla pudding and one packet of plain pancake mix. To this add half a teaspoon of baking powder and mix well. Set aside.
In 2 small bowls separate one egg, placing egg white in one bowl and yolk in another.
In the egg yolk bowl, add 6 tbsp of water, 4 tsp of olive oil or grape seed oil, 1 tsp of lemon and orange zest and 1/2 tsp of real lemon extract. Add 1/2 cup of fine grated zucchini (make sure all excess moisture has been removed) and mix well.
Whip egg white until fluffy and glossy with a mixer and set aside.
Pour your egg yolk mixture into your dry pudding and pancake mix. Mix well. Once combined, add your fluffy egg white and mix your batter until completely combined.
Prepare in a waffle maker on the lowest heat.
Recipe makes two unrestricted servings with a quarter cup of select vegetable in each serving.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes