Green Waffles

5 from 6 votes

I pack spinach, maple syrup, and vanilla into these bright green waffles for a colorful take on a breakfast favorite. I blend everything into a smooth batter, then cook it to that classic waffle crisp and have it warm and ready for my family in a little over 10 minutes.

Prep Time5

Cook Time6

Total Time11

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 271kcal

Author: Anjali Shah

Equipment

Regular Blender
Waffle Iron

Ingredients

4 oz baby spinach
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp ground cinnamon
¾ cup unsweetened soy milk
2 eggs
4 tbsp maple syrup can use up to 6 tbsp if needed
½ tsp vanilla extract
2 tbsp coconut oil melted

Instructions

Place all ingredients into a high speed blender and blend, scrape down the side and blend again until smooth. Allow the waffle batter to sit for 5 minutes while you preheat the waffle iron.
When the waffle iron is hot brush with oil or lightly spray with spray oil.
Pour batter into the waffle iron and cook according to the manufacturer's directions, approximately 5-6 minutes per waffle.
When cooked through remove and repeat with remaining batter. Batter will make between 8-10 waffles depending on the size of the waffle iron being used.
Serve topped with sliced banana, a drizzle of maple syrup, fresh berries, yogurt or any of your favorite waffle toppings.
Store cooked waffles in an airtight container in the fridge for up to 4 days.

Video

https://youtu.be/tXLACk0J1kk

Notes

My #1 Secret Tip for this green waffles recipe is to blend the spinach completely smooth before cooking. To ensure that the leaves are blended thoroughly, I like adding my spinach to the blender first, with 1/4 of my liquid and blending before adding the remaining ingredients. I also scrape down the sides as I go.
Hot iron: I always preheat my iron fully before adding the batter so the waffles release easily.
No peaking: I wait until the steaming slows down before opening the lid of my waffle iron. This gives the exterior a chance to crisp up properly. Opening early may cause the waffles to tear.
Maximize crispiness: Replace 2-4 tablespoons of the flour with cornstarch if you want a super crispy finish.
Separate eggs: When I want to go the extra mile for the fluffiest waffles, I separate the eggs and blend the yolks along with the rest of the ingredients. Then, in a separate bowl, I use a hand mixer to beat the whites until stiff peaks form, then gently fold the whites into the batter by hand before cooking.

Nutrition