Breakfast for Lunch: Spinach Banana Waffles with Chicken Sausage and Fruit

lunch on 8 Sept 2014: spinach banana waffles with chicken sausage, maple syrup, dried apricots and fruit
lunch on 8 Sept 2014: spinach banana waffles with chicken sausage, maple syrup, dried apricots, green plums and pears

Sunday is big breakfast day in our house. Yesterday, I whipped up a batch of waffle batter in the blender. I added spinach and bananas to the batter, so the waffles turned out extra sweet and just a touch green. Mixing batter in the blender is super easy and makes clean-up a breeze.

Spinach Banana Blender Waffles
  • 2-1/2 to 3 cups milk or buttermilk or a combination of milk and yogurt
  • 1/2 cup rolled oats
  • 1/4 cup butter, melted
  • 1 extra ripe banana
  • 1 cup spinach
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Combine 2-1/2 cups milk, the rolled oats, melted butter, banana and spinach in a blender and blend until well combined. Add the eggs and vanilla extract and blend for a few seconds. Then add the dry ingredients. Give everything a little stir before blending one last time. If the batter is too thick, add another 1/2 cup of milk. If you can, let the batter rest for 30 minutes. Let your waffle iron heat up while the batter is resting. Spray your waffle iron well with oil before making the waffles if you want to avoid a gosh-darn-the-waffle-is-stuck-to-the-waffle-iron disaster (which, of course, happened to me yesterday).

This recipe makes 6 big Belgian waffles. 

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