Super Green Waffles with Cream Cheese
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We think you’d struggle to find anything more delicious and healthy for breakfast than our green waffles.
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!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
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.
Ingredients
Waffles
- 4 ⅓ cups spinach (4 ⅓ cup = 130g)
- 1 tbsp butter (melted)
- 2 eggs
- ¾ cup flour (¾ cup = 100g)
- ½ tsp baking powder
- ¼ tsp nutmeg
- ½ tsp salt
- 4 tbsp cheese (grated Swiss, Edam, Bel Passe, Cheddar) (4 tbsp = 20g)
Cream cheese
- 1 tbsp chives (chopped)
- 4 tbsp low fat cream cheese (4 tbsp = 45g)
- 2 tbsp tomato puree
- 1 ½ tbsp water
- ¼ tsp chili flakes
- ½ tsp sumac (Zaatar or sweet paprika can be replacements)
- ¼ tsp salt
Instructions
- Prepare cream cheese: In a small bowl mix the chopped chives, low fat cream cheese, tomato puree, water, chili flakes, sumac and salt until everything is incorporated. Rest in the fridge.1 tbsp chives, 4 tbsp low fat cream cheese, 2 tbsp tomato puree, 1 ½ tbsp water, ¼ tsp chili flakes, ½ tsp sumac, ¼ tsp salt
- Separate egg whites from egg yolks.2 eggs
- Add spinach, melted butter, egg yolks, flour, baking powder, nutmeg and salt to the blender and process until you have an homogenous batter. The batter will seem VERY think. That's fine! If you find you just can't blend it then add a couple of tablespoons of water to thin things out.4 ⅓ cups spinach, 1 tbsp butter, ¾ cup flour, ½ tsp baking powder, ¼ tsp nutmeg, ½ tsp salt
- In a medium sized bowl whip egg whites until they reach stiff peaks. Add the batter and grated cheese to the whipped egg whites bowl and fold everything together very carefully with a spatula, trying to incorporate most of the egg whites air into the batter.4 tbsp cheese
- Heat a waffle iron and bake waffles (4-6 will come out depending on the size of your iron).
- Serve waffles with cream cheese.
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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