Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. We’ve added spinach to this green waffle recipe to give breakfast the ultimate health upgrade. Plus, with their lovely pale green colour, these vegetarian waffles guarantee you an Instagram worthy breakfast from home. Finish off your spinach waffles by whipping up our cream cheese topping, with sumac or sweet paprika and chilli flakes for an added kick to your morning.
Healthy green waffles? Yes, really.
Spinach is a great food for reaching weight loss targets as it’s high in insoluble fibre, helping you steer clear of mid-morning snacks and aiding healthy digestion. These easy waffles slot perfectly into our weight loss meal plans, proving that eating your greens doesn’t need to be joyless! Our waffles contain a generous 130g of spinach, making them a great source of iron, as well as vitamins C and A. The spinach in our green waffles can be fresh or frozen, although you might be surprised to learn that frozen spinach is more nutritious! Why not follow up our healthy breakfast waffles with these spinach tomato quesadillas for lunch or this spinach and chickpea bake for dinner? Or if you’re loving the extra protein from the cream cheese, why not enjoy a dessert of muffins with cream cheese!
Super Speedy Spinach Waffles
Because our green waffles with cream cheese are so simple and speedy to make, you’ll need to get started on your cream cheese topping before making your waffle batter. The sumac in the topping can be adjusted to taste, and can also be substituted for Zataar or sweet paprika if these are more easily available. We’ve tried this savoury waffle recipe with various cheeses – cheddar, swiss cheese and Bel Passe – all are delicious; it just depends on what you prefer, or what’s in the fridge! If these waffles inspire you to get on a breakfast health kick, we have plenty more vegetarian breakfast ideas to help you out. Without waffling on, here’s the recipe.
