My husband and I created these waffles for St. Patrick's Day, but end up making them almost weekly. They're so yummy, light and fluffy, and we feel like they're a healthy alternative to traditional waffles.
Ingredients:
1 3/4 cup flour (or a combo of white, wheat, or oat flours, see directions below)
1 TBSP baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 3/4 cup unsweetened Almond Breeze almond milk
1/2 tsp vanilla
1/2 cup vegetable oil
2 eggs
2 cups spinach leaves (or more!)
Directions:
Heat your waffle iron. I use the ceramic Presto flipside Belgian waffle iron, it doesn't require any nonstick cooking spray and waffles are done perfectly in 3 minutes.
A note on the flour - My favorite method is to measure out two cups of instant quick oats, I use 2 cups instead of 1 3/4 cup flour because the oats grind down to about 1 3/4 cups oat flour. This recipe is also good with full white flour, half wheat flour and half white flour, or all oat flour. Combine all ingredients into the blender and blend until there aren't any traces of leaves and everything is smooth. Let the batter rest for 3-4 minutes so that it can thicken up.
After the batter has rested for 3-4 minutes and is thicker, pour 1 cup batter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift waffle off grid. Makes ~4 waffles. Serve immediately, these tend to get a little soft as they sit, so they are best eaten fresh off the griddle while they are still slightly crispy.
Optional: top with chopped walnuts, chocolate chips, or strawberries & whipped cream.
1/2 cup vegetable oil
2 eggs
2 cups spinach leaves (or more!)
Directions:
Heat your waffle iron. I use the ceramic Presto flipside Belgian waffle iron, it doesn't require any nonstick cooking spray and waffles are done perfectly in 3 minutes.
A note on the flour - My favorite method is to measure out two cups of instant quick oats, I use 2 cups instead of 1 3/4 cup flour because the oats grind down to about 1 3/4 cups oat flour. This recipe is also good with full white flour, half wheat flour and half white flour, or all oat flour. Combine all ingredients into the blender and blend until there aren't any traces of leaves and everything is smooth. Let the batter rest for 3-4 minutes so that it can thicken up.
After the batter has rested for 3-4 minutes and is thicker, pour 1 cup batter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift waffle off grid. Makes ~4 waffles. Serve immediately, these tend to get a little soft as they sit, so they are best eaten fresh off the griddle while they are still slightly crispy.
Optional: top with chopped walnuts, chocolate chips, or strawberries & whipped cream.
