Green Waffles aka Graffles
These easy and delicious waffles are also a great way to sneak some veg into your morning!
- 4 cups quick 1-minute oats
- 2 1/2 teaspoons baking powder
- pinch salt
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 2 teaspoons vanilla extract
- 1 3/4 cups unsweetened cashew or almond milk
- 2 cups frozen chopped spinach
- Nonstick Cooking Spray if not using a nonstick waffle maker
- Add oats to a high powered blender or food processor and blend until it turns into a semi-fine flour (as fine as you can get it). Add newly-made oat flour to a large mixing bow and whisk in baking powder and salt.
- Add all remaining ingredients to a high-powered blender or food process and puree until completely smooth. NOTE: it is a little more difficult to get the spinach completely pureed in a food processor, so I recommend a blender as the first option. Pour wet ingredients into dry and whisk until completely incorporated. You want a semi-pourable batter, so feel free to add nut milk in 1/4 cup increments until you reached that consistency if it seems thick.
- Heat waffle maker according to manufacturer directions. Grease with nonstick spray, if needed. If using a Belgian waffle maker, pour approximately 1 rounded cup into the mold. Use a spatula to spread into all four corners, if needed. *If you have a different style waffle maker, you might have to play around with the amount of batter. Cook for 4 minutes, or until edges are golden brown and there’s no “gumminess” left.
- Serve immediately with toppings of choice! Leftovers will keep tightly sealed in the refrigerator for up to 5 days, or in the freezer for 2 months. I suggest cutting them in half if freezing. Do not put waffles in a container until they are completely cooled, as condensation will make them mushy.