Spinach waffles sitting on a cooling rack.
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Freezer-Friendly Spinach Waffles

Warm and wholesome waffles made with nutrient packed spinach!
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 16 small waffles
Author: Michele Olivier


  • 2 cups white whole wheat flour (see flour notes)
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil or melted coconut oil
  • 1/4 cup applesauce
  • 1/2 tsp vanilla extract
  • 1 cup packed spinach


  • Preheat waffle iron to medium heat.
  • In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
  • In a blender, add in the eggs, milk, oil, applesauce, vanilla extract and spinach. Blend for 1 minute on medium speed or until the spinach is completely blended.
  • Add the spinach mixture to the flour mixture and stir until just combined.
  • Pour waffle mixture onto waffle iron in 1/4 cup increments and bake according to waffle makers instructions.
  • Serve or store in an air-tight container in the fridge or freezer.


Freezer-Friendly: take any leftovers and place in a freezer zip-lock baggie and freeze. To reheat, place in toaster and toast until warm. Will last 2-3 months in the freezer. 
Notes on Flour: you can use all-purpose, white whole wheat or whole wheat flour in any combination that you prefer, I will usually use a combo of 1 cup all-purpose and 1 cup whole wheat or 2 cups white wheat flour. You can also make these gluten-free using a gluten free flour mix (this is our favorite). 
Age: 8+ months