We love these waffles for breakfast, lunch, and dinner! Although the recipe is written for spinach, feel free to use kale, collards, chard, or beet greens and if you have less than the recipe calls for that’s fine — we love it with 2 cups and it’s equally delicious with 1 cup.
Serves: 4
Time: 1 hr
Ingredients
1/2 lb cremini mushrooms
black pepper
olive oil
For the waffles:
1 cup all purpose flour (optional Gluten Free: We recommend Minimalist Baker’s Flour Mix with Xanthan Gum)
1/2 cup oats blended to a rough flour (gf option, option to use oat flour)
1 tbsp baking powder
1 tbsp coconut sugar
1/2 tsp salt
3 eggs
1/2 cup olive oil
1 1/2 cup almond milk (or non-dairy milk of your choice)
2 cups chopped spinach
For the scrambled eggs (substitute tofu if you like):
4 large eggs
1/4 cup almond milk
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
Serve with:
Sriracha (optional)
Almond ricotta (We like Kite Hill)
Vegan butter (We like Miyoko’s) (optional)
Maple syrup (optional)
Preheat waffle iron.
Mix the dry ingredients for the waffles in a large bowl. Mix the eggs, olive oil, and non-dairy milk in a smaller bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Stir to just combine. Add the spinach to the batter and fold in. Leave to rest while the waffle iron preheats. When it is hot start making waffles. Anne’s waffle maker makes two large waffles with four quarters with this amount of batter. Their waffle iron does not need be greased, but feel free to add oil if yours needs it. These waffles may take longer to cook than a standard waffle because the spinach releases a lot of liquid. We like to check on our waffles once the steam dissipates, but we often cook them longer because we like a crisp waffle.
While the waffles are cooking, cut the mushrooms into thin strips and sauté with some olive oil for about 15 minutes until soft and slightly browned. In the last five minutes of cooking, pepper the mushrooms generously.
Scramble as much egg as you need for the current meal, we like an egg per serving. Whisk all the “for the scrambled eggs” ingredients in a small bowl. Preheat a large frying pan with some olive oil to medium or medium high heat. Pour in the egg and scramble to your liking.
Anne and Camille assemble this in different ways. Feel free to try one of ours, or make your own!
Anne skips the butter and layers the waffles with first mushrooms, then the scrambled eggs, and then sprinkles the ricotta cheese and tops with hot sauce. This gives a spicy/creamy effect as the hot sauce and the cheese interact.
Camille butters the waffles, then spreads the ricotta cheese thickly on top of that and tops with mushrooms and eggs. She often skips the hot sauce and sometimes tops with maple syrup. This is a buttery, creamy, sweet, and savory experience.
We would love to hear some of your creations in the comments. Enjoy!