Adding the nutritious benefits of spinach to your otherwise not very nutrient dense waffles is so simple. You’ll never make regular waffles again!
We love waffles in our house.
We started making waffles frequently during the COVID quarantine to add some excitement to our repetitive days. Let’s be honest though, waffles aren’t the most nutritious breakfast staple even though they are super delicious.
We try to to add vegetables and other nutrients, such as seeds and spices, to all our meals for both our toddler and ourselves. Cinnamon is an easy spice to add to most bakes goods, including waffles and pancakes.
As for vegetables, spinach and sweet potatoes are usually an easy addition. For this batch, I added spinach and cinnamon.
Adding spinach is so easy. Here’s how to do it:
Prepare any waffle recipe in a mixing bowl (I shared the one I used below). Once your batter is complete, pour it into a blender and add frozen or fresh spinach. Blend until it’s smooth all the way through.
To give you and idea of the spinach-to-batter ratio, I added 1.5 cups of frozen spinach to a recipe that called for 2 1/4 cups of flour.
I used a recipe from thesaltymarshmellow.com as a starting point and then changed it up a bit:
- 2 1/4 cups flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 1/2 cup coconut oil
- 2 cups milk ( I do 1 cup water & 1 cup oat or almond milk),
- 1 tsp vanilla extract
- 1.5 cups frozen spinach
This batch made 6 large waffles, which means we get to freeze a few for leftovers the next couple days.
You honestly can’t taste the spinach so it’s a no brainer to add. I might try doing double the spinach next time so we get more greens with each waffle. I’ll update the post once I try that.