Who loves a yummy, fluffy, crunchy waffle? This girl! The only problem with waffles is that although they taste fantastic, they are kinda devoid of nutrients because that are mainly flour and water and eggs. So, I wanted a way to have my waffles and eat them too.
The idea of a green waffle was born while making a green smoothie…I wondered what it would taste like if instead of buttermilk, I added this to my waffle batter…and voila! And they are priiiiity tasty too, my daughter couldn’t get enough, she probably had four waffles that day!
In a blender, I combined yogurt, peanut butter (you can use a different nut butter if you want), almond milk, rolled oats, vanilla, and raw baby spinach.
Blend it up until it’s smooth. Put to the side.
For the dry ingredients, I am using a gluten-free all purpose flour mix and rice flour because one of my kiddos is enjoying a gluten free lifestyle. But if you are not, feel free to use the same prepositions of regular ole’ all-purpose flour or a mix of whole-wheat flour/all purpose flour to increase fiber and nutritional value.
Toss your flour in a large mixing bowl along with baking powder, baking soda, brown sugar and a pinch of salt.
Combine. I like to use my hand to combine raw ingredients. I feel it ensures there are no clumps, is quick, and the flour just feels good between your fingers. Is this weird?
In a separate bowl or measuring cup (seen here) beat your four eggs. (the milky stuff in the measuring cup with the eggs is almond milk left over from measuring).
Make a well in the middle of your dry ingredients and pour in the eggs and spinach mixture. Stir to combine. Use a spoon of spatula to combine, not an electric mix, because you want to make sure all the dry ingredients are incorporated (theme for Kids Incorporated just popped into my head, oh man I loved that show!), but you don’t want to over- mix because your waffles will be too heavy/dense.
I rubbed a little butter on my waffle iron between every waffle. The Butter keeps it from sticking and adds to the flavor and crispness. Also, I didn’t add any oil to the batter so don’t worry about it being too much)
I used about 1/2 cup of batter for each waffle pair. And it doesn’t show it in this picture, but I spread the batter to the edges of the iron, so it made some pretty square Belgium waffle shapes.
One of my kiddos prefers her waffles sans Syrup. 
But the rest of us enjoy the mapley goodness. So go with your gut on that one, either way works!
Enjoy!
- 1 cup plain yogurt
- 2 Tbsp Peanut Butter
- 1½ cups Almond milk
- 4 cups of Fresh Baby Spinach
- 1 tsp Vanilla Extract
- ½ cup rolled oats
- 2½ cups All-purpose gluten free flour mix (or regular all purpose flour)
- 1 cup Brown Rice flour (or whole wheat flour)
- 4 tsp Baking powder
- 1 tsp Baking Soda
- 2 Tbsp brown sugar
- 1 good Pinch of Sea Salt
- 4 eggs
- Combine yogurt, peanut butter, almond milk, spinach, oats and vanilla in high powered blender or food processor. Blend until well combined.
- In a large mixing combine your flours, baking powder and soda, brown sugar and salt. Mix well.
- In a separate bowl, beat your eggs.
- Make a well in the middle of the flour mixture and pour both the eggs and the spinach mixture. Stir to combine. Don't over mix.
- With your waffle iron heated up, rub a little butter on both sides and add ½ cup of your green batter and spread to the edges of the iron to ensure some pretty waffles.
- Serve hot and enjoy!
