Swamp Waffles

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Swamp Waffles

Published on June 17, 2015 | By |
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    • Yield
    • 6 servings

Since you prepare the batter in a blender, it’s easy to sneak in a handful of greens for extra nutrition without altering the flavor or texture. They get blitzed in with everything, and you (or your kids) would never know they were there – except for the green tint (which my son loved and decided Shrek would too!)  But feel free to leave them out if it’s not your thing – they’re just as tasty without.  This recipe makes a large batch, but extras keep well in the fridge for a few days, and in the freezer for much longer – just pop them in the toaster to reheat before serving.

Recipe adapted from Danielle Walker’s Against All Grain.

Ingredients

  • 5 large eggs, at room temperature
  • 3/4 cup coconut or almond milk
  • 3 TBSP maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 large handful baby spinach (or baby kale) - about 2 cups
  • 1 1/4 cup almond or cashew meal
  • 5 TBSP coconut flour
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 3/4 cup fresh or frozen blueberries (unthawed)

Instructions

  • 1. Preheat a waffle iron to a medium-low setting.
  • 2. Put all the ingredients, in the order listed, in a blender (preferably high-speed) - except for blueberries.
  • 3. Blend on low for 30 seconds, then increase to high and continue blending until the batter is perfectly smooth.
  • 4. Pour the batter into the waffle iron, filling halfway and spreading evenly. Sprinkle a handful of blueberries over the batter. Close and cook according to manufacturer directions. Repeat until all the batter is used up.
  • 5. Serve with more blueberries on top if you like. Or do as we do - drizzle with good extra virgin olive oil and flaky sea salt!

One Response to Swamp Waffles

  1. Catherine Okereke August 4, 2015 at 7:33 am #

    Love these waffles. I was a bit tired of smoothies but still wanted to get some greens in the morning, so this recipe was perfect! I ate mine with both a touch of maple syrup and a drizzle of good olive oil – such a great combo.

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