This is a sneaky, but delicious recipe. The kids didn’t have a clue how healthy these waffles were. I would freeze them and pop them into the toaster when we needed a quick breakfast.

• 2 whole yams
• 2 cups shredded zucchini (about 2-3)
• 2 cups shredded carrots (about 5 carrots)
• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 2 cups milk
• 2 eggs
• 1/4 cup sugar (or alternative sweetener)
• 1/4 cup oil
• 1 tsp vanilla

Preheat the oven to 350 degrees.

Poke a few holes in the yams and bake on a baking sheet for about one hour. While you are waiting for the yams, shred the carrots and zucchini.

When the yams are soft, peel the skin off and mash. Combine the mashed yams, shredded carrots and zucchini.

In a separate bowl, mix the dry ingredients together: flour, baking powder, salt, cinnamon, nutmeg, ginger.

In another bowl mix together the wet ingredients: Milk, eggs, sugar, oil and vanilla.

Combine the vegetables in with the wet ingredients and then slowly mix in the dry ingredients. Add to a greased waffle maker and cook until crispy.

Enjoy!