Spinach waffles with sriracha whip cream are crispy, fluffy waffles topped with spicy cool pillows of whipped cream - a colorful and fun breakfast or brunch!
recipe originally published September 1, 2015
Green spinach waffles
If you know, you know. These bright green spinach waffles are a natural next step to the original green spinach pancake. Perfectly crispy on the outside with a soft, fluffy middle, these waffles are a super fun breakfast, lunch OR dinner.
Whip cream on waffles
Years ago, Jason and I spent a weekend at a wonderful bed and breakfast in Washington.
One morning for breakfast, the innkeeper made us waffles. There were a variety of toppings to choose from, and I was headed for the fruit and maple syrup. Jason asked, you don't do the whip cream?
I had seen this many a time, from pancake houses of my youth to food magazines everywhere. This never appealed to me, but somehow - between Jason and the innkeeper - I tried my first whip cream waffle that day.
I have never looked back.
...and I now always top my waffles with whip.
Variations to this waffle recipe
So, garlic spinach waffles. These are crispy on the outside, chewy fluffy on the inside. The spinach gives them vibrant color and a bunch of protein, but you cannot taste spinach, you taste a mild garlic flavor. So good. I have made this waffle recipe with onion powder in place of garlic, which turns out great also.
For a sweet green waffle, remove the savory and salt altogether and add your favorite sweetener, and replace the club soda with apple juice. Use a sweet whip, berries, or maple syrup as topping.
This sriracha whip, though. I keep thinking of ways to use it, it is so tasty.
Did you make these spinach waffles?
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Sriracha Whip Cream
- 1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
- 4-8 tablespoons sriracha hot sauce*
- ½ cup club soda
- 2 cups (packed) fresh spinach
- 1 clove garlic, peeled and minced
- 1 cup gluten free all purpose flour
- 1 teaspoon baking powder
- pinch sea salt
- 2 tablespoons coconut oil
- To make the Sriracha Whip: Refrigerate coconut milk in can overnight.
- When ready to use, open can and transfer solid coconut milk to large mixing bowl. Pour liquid into another container for later use - smoothies, salad dressings, etcetera.
- *If you are not a big fan of spicy heat, begin with a small amount of sriracha and add to you taste preference.
- Add sriracha to solid coconut milk in large mixing bowl. Using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.
- To make the Spinach Waffles: In blender, combine water and a small part of the spinach (about a quarter of the amount) and the minced garlic, blend to liquid. Continue adding spinach while blending, until all spinach is blended to liquid.
- In large mixing bowl, sift together flour, baking powder, and salt. Add oil and spinach mixture, stirring until just combined.
- Scoop about ½ cup into middle of prepared waffle iron (depending on size of iron). Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
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Amount Per Serving: Calories: 293Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 308mgCarbohydrates: 26gFiber: 6gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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