Bring the joy of the season to the breakfast table with these festive Christmas Waffles! Tinted green by a natural spinach color, this is a wholesome, heart-healthy breakfast staple that kids and adults will go crazy for!
These Christmas Waffles are the perfect breakfast to enjoy all year long (but especially during the holiday season!)
What You Need to Make this Recipe
How to Make this Recipe
Get out your high powered blender or food processor.
(1) Toss in all the ingredients from the spinach through the sugar. Pulse until smooth. You do not want to see any visible spinach pieces in the mix!
(2) It should be liquified completely like this photo.
(3) Toss in the flours, baking powder, and spices. Pulse again, using a spatula to wipe down the sides of the blender while processing.
(4) When completed, mixture should be even and smooth.
(5) Liberally spray your waffle maker with cooking spray or an oil mist.
(6) Portion about 1/2 cup of the mixture into the waffle iron, close, and cook! Use the waffle iron light to help dictate when to open the iron (usually after about 3 to 4 minutes depending on the heat of your waffle maker.)
The cooked waffle should have a lovely green hue!
Remove and let cool slight before serving with your favorite syrup, nut butter, or topping of choice!
And of course, some holiday sprinkles! They really complete these Christmas Waffles!
The end result is the perfect soft, fluffy waffle every time!
Recipes Notes
The biggest no-no’s to watch out for when making this recipe include:
- Using frozen spinach (this has too much water! Use fresh, or heat, then drain the frozen spinach before blending.
- Not scraping down the sides of the blender (aka you have spinach chunks in your waffle!) No one wants that (and picky eaters may catch on to the spinach!)
Here are a few other swaps to consider:
- Using whatever milk you have on hand! I used a skim cow’s milk, however if you are dairy intolerant feel free to swap in soy or a nut based alternative.
- Bump the protein up by using a 1/2 cup of protein powder blended into the flour mixture. Reduce the all purpose flour to 2/3 cup instead of the full cup if you choose to do so.
Other Seasonal Recipes You May Enjoy
If you liked the holiday spirit of this recipe, you may also enjoy some of these Shaw Kitchen favorites:
- Instant Pot Hot Chocolate
- Gluten Free Gingerbread Cookies
- Healthy Vegan Snowball Cookies
- Best Ever Sugar Cookie Cut-outs
- Chocolate Walnut Rugalach Cookies
Christmas Waffles
Equipment
- waffle maker
Ingredients
- 2 cups baby spinach
- 1 1/2 cups milk
- 1/2 cup unsweetened applesauce
- 2 each large eggs
- 2 tbsps canola oil
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp gingerbread spice mix
Instructions
- Add the spinach, milk, applesauce, eggs, canola oil, vanilla extract, and brown sugar to a high powered blender or food processor. Pulse until spinach is completely liquified.
- Add the remaining ingredients into the blender, pulse until smooth (about 1 to 2 minutes.) Be sure to scrape down the sides of the blender with a spatula to combine batter evenly.
- Heat waffle iron and spray with cooking spray. Fill the waffle iron with the batter (I used about 1/2 cup per waffle), and heat according to waffle iron instructions. Repeat until all batter is used.
- Serve warm with desired toppings. Store in an air tight container or sealed bag in the refrigerator and use within 5 days, or freeze for up to 3 months.
Notes
- Using frozen spinach (this has too much water! Use fresh, or heat, then drain the frozen spinach before blending.
- Not scraping down the sides of the blender (aka you have spinach chunks in your waffle!) No one wants that (and picky eaters may catch on to the spinach!)
- Using whatever milk you have on hand! I used a skim cow’s milk, however if you are dairy intolerant feel free to swap in soy or a nut based alternative.
- Bump the protein up by using a 1/2 cup of protein powder blended into the flour mixture. Reduce the all purpose flour to 2/3 cup instead of the full cup if you choose to do so.
I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!
Happy Holidays!
Christy says
Quick question! If I wanted to toss in some vanilla protein, do I need to adjust the dry ingredients?
Elizabeth Shaw says
Yes! You will want to modify by using a tad less flour. While I haven’t tried this, start by using only maybe 1/3 cup of protein powder and decrease the flour by that amount.