Who said that waffles are for breakfast only? With spinach, peppers, basil, and scallions tucked in every inch of these waffles, you will want to eat them for lunch and dinner, too!
Do you get occasional cravings for breakfast foods at dinner time like I do? Sometimes, nothing sounds better than some toast with peanut butter, honey, and bananas for dinner.
I certainly had a case of the breakfast blues yesterday.
I just acquired a Belgian waffle iron from my sister (score!), so naturally, the only way to cure my breakfast blues is to make some waffles for dinner. Of course, no dinner is complete without some vegetables. Eat 5 a day, right? And look, every nook, pocket, divot, syrup holder, dimple (whatever you like to call the indentations of a waffle) is filled with vegetables!
The waffle experience cannot be complete without a bit of maple syrup, even if the waffles are savory. This was the first time I took an action shot in my photos! I don’t know about you, but looking at that stream of maple syrup cascading down each waffle pocket sure makes my mouth water!
You will find spinach, peppers, basil, and scallions tucked in every inch of these savory veggie waffles. Who said that waffles are for breakfast only? Makes 5 large waffles.
10 minPrep Time
20 minCook Time
30 minTotal Time
1 and 1/4 cups (180g) whole wheat flour
3/4 cup (108g) all-purpose flour
1 tsp baking powder
1 tsp salt
2 large eggs
3 TBS vegetable oil
3/4 cup (177ml) milk (I used 1% milk)
2/3 cup (156ml) water
2/3 cup (50g) parmesan-asiago cheese blend (any other cheese works also)
2 stalks of scallions, finely chopped
3 sprigs of fresh basil, finely chopped
1 cup baby spinach (about 1 large handful), chopped
1/3 large orange pepper, finely diced (any other pepper works also)
Natural cooking spray
In a medium-sized bowl, mix the flour, baking powder, and salt together. In large bowl, whisk together the eggs, oil, milk, and water. Add the dry ingredients to the wet ingredients and stir until everything is well incorporated.
Fold in the cheese, scallions, basil, spinach, and orange pepper. The batter should be fairly thick.
Spray a waffle iron with cooking spray and heat it up. Pour some batter into the waffle iron. Be careful not to pour so much batter that it fills up the iron to the outer edge. If the iron is overfilled, the edges will not be cooked as well.
Cook the waffles for several minutes or to your desired color and crispness.
Let your waffles cool and serve with some maple syrup or just eat them plain!
Refrigerate any leftovers in an airtight container.
Recipe Type: breakfast, lunch, dinner
1. Lightly Adapted from Lunchbox Bunch. 2. Don't have a waffle iron? No problem! Just make these into pancakes instead. 3. If you like your waffles to be slightly sweet, add about 1-2 tablespoons of sugar to the batter.