Green smoothie, but make it waffles!
Since moving into our new place in Seattle, I got this new waffle maker (gifted to me by my partner, but let’s be real this is kind of a gift for himself) and I’ve been super inspired to use it every week!
How to Change up these waffles:
- Use whole wheat of GF flour instead of all-purpose. You can also use half white, half whole wheat.
- Make these waffles dairy-free with non-dairy milk.
- Add in chopped bacon or “facon”
- If you don’t have “everything but the bagel” seasoning on hand, here are the ingredients to make your own: poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried onion flakes, sea salt. If you don’t have these, just use your favorite spices and seasonings!
- Add sriracha, cayenne or chili powder to the mix to make it spicy
- Use buttermilk instead of regular for a more traditional texture
- You can replace the butter in this recipe for the same amount of coconut oil or canola oil.
- How to make a flax egg:
- Combine 1 TBSP ground flaxseed meal or chia seeds with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
- How to make a flax egg:
- Want to turn these into pancakes? Keep the recipe the same, just use a skillet instead of a waffle iron. Here are some tips for making amazing pancakes.
How I suggest eating these waffles for breakfast (or dinner):
We topped ours with maple syrup and it was AMAZING.
You could also top yours with an egg, make an egg sandwich out of the waffles (YUM), or just eat them with a little butter on top. Nice and simple.
Do what feels right for you.
Storage and Reheating Notes:
These waffles last in the fridge for up to 5 days and they’re freezer-friendly for up to 3 months! I recommend reheating them in the toaster, toaster oven, or under the broiler. The microwave and stove also work. Enjoy with your favorite syrup!
Green Waffles With Spinach And Scallions
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- 3 cups spinach
- 6 scallions roughly chopped
- 1 cups milk of your choice
- 2 tsp lemon juice sub white vinegar
- 2 TBSP butter melted, sub olive oil
- 1 egg sub flax egg
- 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 TBSP everything but the bagel seasoning
- 1 TBSP nutritonal yeast sub parmesan cheese
- 1 tsp baking powder
- 1 tsp granulated sugar
- cooking spray
- Add the spinach and scallions to a food processor or blender and process until finely chopped.
- Add the chopped spinach mixture, milk, lemon juice, melted butter/oil and egg/flax egg to a bowl and mix.
- In another bowl, combine the dry ingredients: cornmeal, flour, salt, everything seasoning, nutritional yeast/parmesan cheese, baking powder and sugar. Add the wet ingredients to the dry and gently mix until just combined.
- Heat up your waffle iron and grease with cooking spray. Add the batter to the iron (depending on how big your waffle iron is, generally 1/4 cup for small waffle irons and 1/2 cup for standard ones). Make waffles until you’re out of batter!