The toughest part about school days is the mornings. There are a bajillion things to do before getting your kids out of the house or ready for online learning. And they need the most important meal of the day to function, but it’s hard, right? They want to sleep in or take their time getting ready. In those moments, I find myself not being the ‘fun mom’. On the weekends though, when I have a bit more time, I go for this powerful breakfast item: green smoothie waffles.
It’s a game-changer.
Green Smoothie Waffles provide a bit of extra fun on the weekends (or Monday mornings, if you freeze the leftovers). There is no food colouring involved as the title hints—although I am sure Naomi would love adding colouring, for some killer rainbow waffles, with her rainbow obsession.
Is anyone else mildly obsessed with green food?
This may be strange to admit as a nutritionist, but it just feels…healthier.
Other than their colour, green smoothie waffles have a few benefits over regular waffles:
- Loaded with energy-rich foods
- Less high-fructose sugars
- Less refined grains
- Veggie boost for those picky eaters
- Super easy to make (blend ingredients and pop it into the waffle maker)
- Meal prep on the weekends and eat them throughout the week
On the other hand, the classic combo of waffles with syrup can contribute to obesity and diabetes. Waffles contain refined flour, and syrup is high in fructose corn syrup. If you or your children have a sweet tooth and are heavy-handed with it, these syrups and other sweet toppings can increase insulin resistance.
They also contain ingredients we try to limit in our house like white flour.
The amazing thing about these green smoothie waffles is that, aside from prep, it takes almost no time to make.
Here’s the recipe I follow:
Green Smoothie Waffles
A healthy dose of veggies packed in waffle form.
Wet Ingredients
- 1 3/4 cups Almond, Oat or Regular Milk
- 3/4 cup Greek Plain Yogurt
- 2 Large Eggs
- Warm Syrup (for serving)
Dry Ingredients
- 1 1/2 cups Fresh Spinach Leaves
- 2 1/2 Cups Oat/Almond/Rice or Regular Flour
- 1 tbsp Packed Coconut Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- Blend milk, yogurt, spinach, and eggs until smooth.
- Then add the remaining ingredients and blend. Ensure they are thoroughly blended.
- Pour the waffle batter into your waffle maker, and let it cook for 3-4 minutes until the edges are crispy.
- Serve with warm syrup.
How easy is that?
How would this one rank on your Curious Cookie placemat? Try it out www.curiouscookiekids.com and let me know if your kiddos love this recipe as mine do.
Looking forward to trying! Do you think the batter would keep in the fridge if u made it the night before?
Have you tried with frozen spinach? Similar amount as fresh?
I’ve made these and me and my kids really like them! Can this recipe be adjusted so it can used for pancakes? I tried just by adding a bit of milk – it didn’t work very well. Thank you!
You can try using the same batter!