- 2 cups white whole wheat flour (see flour notes)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1 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). If using whole wheat flour, you may need to add in extra milk to thin it out as whole wheat flour is extra absorbent.
Notes on Milk: if your dough is too thick, add in up to 1 more cup of milk. Depending on which flour you use, you may need more milk.
Age: 8+ months
Serving: 1small waffle, Calories: 94kcal, Carbohydrates: 12g, Protein: 3.1g, Fat: 4.2g, Saturated Fat: 0.7g, Cholesterol: 24mg, Sodium: 50mg, Potassium: 177mg, Fiber: 1.7g, Sugar: 1.3g, Calcium: 57mg, Iron: 1mg