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.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Category:breakfast, lunch, dinner
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.
1. Lightly Adapted from Lunchbox Bunch. [br]2. Don’t have a waffle iron? No problem! Just make these into pancakes instead.[br]3. If you like your waffles to be slightly sweet, add about 1-2 tablespoons of sugar to the batter.