I guess we are on a breakfast kick over here. I just realized my last few posts have been breakfast items – oops! In reality, when your go-to breakfast is no longer convenient boxed cereal, it forces you to get creative in the mornings.
Breakfast is glorious for three reasons:
- coffee (enough said)
- my kids wake up hungry and usually eat whatever I make
- these buttermilk waffles, which have been a staple in our house and now have just been improved with a boost of spinach.
Honestly, I understand if you think I’m crazy for adding spinach to my waffles because it sounds ridiculous. You see, I follow some awesome mom food bloggers on Instagram, and they sneak spinach in their waffles with success so I had to give it a try.
We LOVED them! (I should mention, you can not taste the spinach.) I always have kale or spinach on hand for adding to our smoothies so I am thrilled to have another item to use my greens up in. These waffles are fluffy yet hearty. The buttermilk gives them a tangy, slightly sweet note that only buttermilk can deliver. I always double the recipe when making waffles and make a large batch for leftovers. I freeze them and then reheat in the toaster for a quick breakfast when I need it.
Vaida declared them the best waffles she’s ever had so from now on I will be adding spinach to my waffle batter and my muffins and anything I can get away with!
- 2 eggs
- 2 c buttermilk
- 1 Tbls honey or pure maple syrup
- ¼ tsp ground ginger
- ½ tsp cinnamon
- pinch of salt
- 1 c (packed) baby spinach leaves or 1 handful
- 1½ c whole wheat flour
- ¼ tsp baking soda
- 2 tsp baking powder
- ¼ c melted coconut oil or butter
- In a high powered blender combine: eggs, buttermilk, honey, spinach, ginger, cinnamon and salt.
- Blend for 30 seconds or until spinach is in small flecks.
- In a large bowl whisk flour, baking soda and baking powder.
- Pour buttermilk mixture over dry ingredients and add melted coconut oil/butter. Whisk until incorporated.
- Ladle batter into a heated, greased waffle iron.