These spinach banana waffles make a wonderful first food for baby-led weaning. Soft and fluffy, they combine the natural sweetness of ripe banana with a boost of spinach in every bite.
The batter for these waffles is the same one used for spinach banana pancakes, but cooked in a waffle iron for easy, hands-off preparation. No stovetop pan required.
If you want more waffle ideas, try gingerbread blender waffles or blueberry banana waffles for variety.
Table of Contents
- What You’ll Need
- Step By Step Instructions
- Ingredient Substitutions
- Storage Instructions
- Recipe Notes
- Spinach Banana Waffles Recipe
What You’ll Need
Below are the ingredients used to make these spinach banana waffles:
- Banana: Use a very ripe banana with brown spots for the best natural sweetness.
- Rolled Oats: Nutritious and hearty; gluten-free rolled oats make the recipe gluten-free.
- Eggs: Help bind the batter so the waffles hold together.
- Cinnamon: Adds warm spice and subtle sweetness.
- Spinach: Packs in extra nutrients and color.
- Oil: A mild-tasting oil, such as light olive oil, works well.
- Baking Powder: Helps the waffles rise and become light.
- Maple Syrup (optional): Adds a little extra sweetness if desired.
Step By Step Instructions
- Blend all ingredients together until the batter is smooth.
- Preheat your waffle iron, pour in the batter, and cook according to the waffle maker’s instructions.
- Serve whole or slice into strips for easy handling.
Ingredient Substitutions
- Eggs: Substitute with flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water, chilled about 15 minutes). If using flax eggs, add an extra ½ teaspoon baking powder to help with rise.
- Oats: You can replace rolled oats with oat flour, all-purpose flour, or whole wheat flour. Quick oats may be used but quantity may require slight adjustment.
Storage Instructions
Allow the waffles to cool completely, then store in an airtight container in the refrigerator for up to 2 days. For longer storage, place cooled waffles in a freezer-safe bag and freeze for up to 2 months. Reheat in a toaster, or microwave for 20–30 seconds until warmed through.
Recipe Notes
- Maple syrup is optional—if you skip it, use an overripe banana to ensure enough natural sweetness.
- Blend the batter until smooth for uniform texture; a high-speed blender or small blender works well.
- Do not overfill the waffle iron; the batter will rise slightly while cooking.
- Depending on your waffle maker, you may need a light spray of cooking oil to prevent sticking. Smaller mini waffle makers often require less or no spray.
You may also like:
- Spinach Banana Muffins
- Spinach Apple Puffs
- Cinnamon Apple Waffles
Spinach Banana Waffles
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Ingredients
- 1 large overripe banana
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1 tsp baking powder
- 2 eggs
- 1 cup spinach
- 2 tbsp oil, mild tasting
- ¼ tsp vanilla extract
Instructions
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Preheat a waffle iron.
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Blend all of the ingredients together until smooth.
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Pour batter into the preheated waffle iron and cook according to your waffle maker’s instructions.
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Slice into strips, or serve as is.
Notes
- Maple syrup is optional—use an overripe banana for natural sweetness when omitting syrup.
- Blend until smooth for even texture.
- Avoid overfilling the waffle iron so waffles cook evenly.
- Depending on your waffle maker, a light spray of oil may prevent sticking; some mini waffle makers do not require spray.
Nutrition
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