Spinach waffles
Spinach waffles
PREP: 10 minutes
COOK: 5 minutes
SERVES: 6
Photo credit: Olives & Lamb
Ingredients.
2 cups of your favorite pancake mix (I like Krustaez buttermilk)
2 cups of raw spinach
1 1/2 cups cold water
2 tbsp olive oil
1 egg (you can also used 1/4 cup mashed banana for sweetness)
Mix-ins: chocolate chips, crushed almonds, or blueberries
Instructions.
Make the batter:
Preheat the waffle maker.
In a blender, add the spinach and water. Blend until smooth.
In a large mixing bowl, combine the pancake mix, egg, and spinach mixture. Stir together until lumps are dissolved, but be careful not to overmix.
Add your favorite mix ins.
Make the waffles:
Grease the waffle maker, and set it to 4 or 5 for crispier waffles. Wait for the green light to appear before pouring the batter.
Using a measuring cup, pour 1/2 cup of the waffle batter (or enough to fill the lower plate) carefully into the center of the waffle maker. Aim for even coverage, so that the batter reaches the edge of the plate.
Close the waffle maker and let it cook. When the light turns green, remove the waffles with a spatula.
Serve the waffles with topping of choice (butter, berries, whipped cream, powdered sugar).
Notes.
This recipe is meal prep-friendly. You can prepare a large batch and store it in a ziploc bag in the freezer for up to 3 months. Reheat in the toaster when ready to serve.
Nutrition facts.
Spinach is high in vitamin C and iron.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Waffle maker (we use the Cuisinart Classic Wafflemaker)
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
