Spinach & Almond Flour Waffles
on Feb 27, 2025, Updated Mar 29, 2025
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Forget boring breakfasts! These vibrant green Spinach and Almond Flour Waffles are not only beautiful but incredibly delicious.
What Makes This Recipe Great
Looking for a breakfast that’s both nutritious and delicious? Ditch the standard sugary waffles and embrace a vibrant, wholesome alternative: Spinach and Almond Flour Waffles! These green beauties are packed with vitamins, fiber, and protein, making them the perfect way to kickstart your day. Spinach is an excellent source of vitamins A, C, and K1, as well as folate, iron, and calcium. These nutrients play vital roles in various bodily functions. In essence, incorporating spinach into your diet is a simple and effective way to improve your overall health and dare I say these waffles are the perfect festive and fun breakfast for kids who may have a hard time eating spinach on its own.
Ingredient List
- Vanilla Almond Milk– any milk you prefer will work
- Spinach
- Almond Flour
- Baking Powder– this is different from baking soda, make sure to use the correct one
- Ground Cinnamon– you can also use nutmeg for a fun twist
- Salt
- Pure Maple Syrup
- Melted Ghee– butter can also be used if you don’t have ghee
- Eggs
- Vanilla Extract– measure with your heart
Step By Step
- Add almond milk and spinach into a blender and blend until spinach has broken down and almond milk is green!
- Add all of the remaining ingredients to the blender and blend until completely combined.
- Turn on your waffle iron and once hot, spray with some oil spray to grease. Fill your waffle iron appropriately for its size and cook according to your waffle irons instructions or until the waffles are lightly browned!
Pro Tip
- Don’t be afraid to add some fun topping to these waffles:
- Fresh berries and a dollop of Greek yogurt
- Nut butter and sliced bananas
- A drizzle of maple syrup or honey
- Avocado and a sprinkle of everything bagel seasoning
- A fried egg.
- A sprinkle of chopped nuts and seeds.
Frequently Asked Questions
Can I freeze these waffles?
- Yes, these waffles are a great option when you want to prep morning meals for the week. Cook the waffles as directed and allow them to cool completely, then freeze them on a cookie sheet before you store them in a ziplock bag.
Breakfast Foods Everyone Will Love
Pin the photo below to save this Spinach Almond Flour Waffles recipe for later!
Spinach & Almond Flour Waffles
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1 ½ cups spinach
- 2 cups blanched almond flour
- ½ cup arrowroot flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup pure maple syrup
- 3 tablespoons melted ghee
- 2 eggs
- 1 tsp pure vanilla extract
Instructions
- Add almond milk and spinach into a blender and blend until spinach has broken down and almond milk is green! Add all of the remaining ingredients to the blender and blend until completely combined.
- Turn on your waffle iron and once hot, spray with some oil spray to grease. Fill your waffle iron appropriately for its size and cook according to your waffle irons instructions or until the waffles are lightly browned!
Can you use all almond flour if you can’t find arrowroot flour?
I haven’t tried it that way but the arrowroot really helps the texture!
I saw on instagram that you froze them. Once you freeze the waffles, how do you cook them and do you thaw them? Thanks! Can’t wait to try these!
Once frozen I just pop them in the microwave to cook them!
These are amazing! Made them for my kids last night and they all gobbled them up! I double the spinach (only because I didn’t want to waste a bunch) and they turned out great!! Keep the recipes coming
That is great to hear!! 🙂
LOVE!
Do you think you could use applesauce to replace the egg? I would love to make these for my son, he has an egg allergy.
I haven’t tried that! Maybe a flax egg?
Did you try the flax egg?! Curious how they turn out with an alternative to egg
Can you sub the arrowroot with tapioca, given they are both starches?
I haven’t tried that but feel free to comment here if it works!
Warning: taste these before adding syrup. They are AMAZING even plain! And that’s coming from someone who could drink a bottle of syrup. Kelsey, idk how I found you, but I’m so thankful. Every recipe I try is better than the last.
So glad you liked them!
Would kale taste too strongly for this recipe?
How many does this make? What is the prep time and cook time also? Thanks.
I’m not sure what I did wrong but I followed this recipe & they were super dry & didn’t rise. Only way we could eat was with LOTS of maple. Such a shame as they sounded & looked good.
So sorry about that, not sure why they didn’t work for you!