Ingredients
Units
Scale
- 1 cup unsweetened almond milk (you can use dairy milk if you aren’t on a dairy-free diet)
- 1 egg
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (eliminate for a savory version)
- 1 1/2 cups all-purpose flour (use gluten-free baking flour to make these gluten-free)
- 1 teaspoon baking powder
- 2 cups baby spinach
- Nonstick cooking spray
- Toppings (as desired; see notes for suggestions)
Instructions
- In the base of a blender or food processor, combine the milk, egg, coconut oil, maple syrup, flour, baking powder, and spinach. Blend or process on high until the mixture is fully combined and smooth.
- Preheat your waffle maker.
- Spray the waffle iron lightly with nonstick cooking spray.
- Add about ¼ cup of the batter at a time, cooking the waffles for 5-6 minutes each.
- Serve the waffles with your choice of maple syrup, jam, apple butter, or whatever topping you like. For a savory version, serve the waffles topped with a cooked egg or and bacon (use tempeh bacon for a vegetarian option).
Notes
- You can easily double this recipe if you want more servings.
- To keep the waffles warm while the rest of the batch cooks, you can place the cooked waffles on an oven-safe plate in an oven set at 150-170°F for up to 20 minutes.
- Fresh fruit, whipped cream, jam, maple syrup, chocolate sauce, nuts, granola, fried eggs, butter, apple butter, blueberry sauce, or chocolate chips all make delicious toppings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle maker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 322
- Sugar: 6.3 g
- Sodium: 80.5 mg
- Fat: 12.6 g
- Saturated Fat: 8.9 g
- Carbohydrates: 44.7 g
- Fiber: 1.7 g
- Protein: 7.2 g
- Cholesterol: 46.5 mg