These green smoothie waffles are easy, delicious and veggie-loaded twist on classic banana waffles! Loaded with oats, spinach, and protein from eggs, they are easily mixed in your blender. Kid-approved, freezer friendly, naturally dairy-free and easily gluten free....the perfect healthy breakfast recipe!
2.5cupsrolled oats, uncookeduse certified gluten free in gf is needed
1/4cupcoconut oil, melted + extra for greasing
1cupmashed ripe bananascan sub unsweetened applesauce
1/4cupmaple syrup or honey
1/2tablespoonpure vanilla extract
2cupsloosely packed spinach
In your blender, combine oats, salt, baking powder and cinnamon. Pulse until the oats are broken down into a flour-like texture. Pour into a medium bowl and set aside.
In your now-empty blender, combine banana, eggs, oil, maple syrup/honey, spinach, and vanilla. Blend until very smooth and spinach is completely pureed.
Pour oat mixture back into the blender and blend to combine. You might need to scape down the sides of the blender once or twice to ensure everything is incorporated.
Heat up your waffle iron. Heat up your waffle iron (see above for which iron I use). If needed, put a little oil on the iron's plates to prevent sticking. Once hot, pour 1/2 cup of batter onto your hot iron.
Depending on your waffle iron, cook for 4-6 minutes or until golden and crispy.
Remove the cooked waffle from the iron. To keep it warm while you cook, place cooked waffles on baking sheet in a 200℉ oven.
Enjoy warm or let cool and store in fridge or freezer until needed.