Now that I’ve started putting spinach or kale in my waffles and pancakes I want to make them even more. I know it sounds crazy but if you haven’t tried it I urge you to do so. My top 3 reasons for adding greens to my baked breakfast items:
- I always have greens on hand. If you shop at Costco you know what it’s like to buy a 2 gallon-sized bag of power greens. I use them in smoothies or for a side salad but now that I started adding them to waffles/pancakes/muffins I actually polish off a bag in a week.
- My kids love waffles & pancakes yet besides being made with whole grains, they are kind of lacking in the nutrition department…until now. (Hello boost of spinach in the morning!)
- You cannot taste the spinach at all…I promise!
So to conclude: your kids will love them, you will love them, it uses greens that may have gone to waste and it “ups” the nutrition value of your breakfast.
I rest my case.
These could be made with 100% whole wheat flour or pastry flour but I like to use buckwheat flour for a change of pace. Buckwheat flour is actually a seed which makes for a good wheat-free option. (I have not made this recipe with just buckwheat flour yet but I feel like it would work.)
Please note: I do not sneak the spinach in our waffle batter. I let my 1 1/2 year old put handfuls of it in the blender (his favorite kitchen task) so my kids think spinach is yummy from the start.
This makes a big batch which is great for stocking your freezer for busy mornings!
🍴TIP: Leftover waffles can be served cold or at room temp with a cream cheese-strawberry jam spread which makes for a fun lunch or snack
- 3 eggs
- 3½ c buttermilk
- 2 Tbls honey
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 handfuls of your choice of greens (spinach/kale/chard)
- 6 Tbls melted butter
- 2 c buckwheat flour
- 1 c whole wheat pastry flour or all purpose flour
- 3 tsp baking powder
- 1½ tsp baking soda
- In a high powered blender add eggs, buttermilk, honey, spinach, and butter. Blend until smooth.
- In a large bowl whisk dry ingredients: cinnamon, nutmeg, flours, baking powder and baking soda.
- Pour blended spinach mixture over dry ingredients and stir until combined.
- Ladle mixture into heated, greased waffle iron.
- Leftovers can be frozen and stored in freezer safe bag and then defrosted in toaster or microwave.