Name: Spinach Banana Waffles
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
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

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These Spinach Banana Waffles are a great first food for baby-led weaning. They are soft and fluffy with great benefits of spinach packed in every bite!

Spinach banana waffles served with sliced bananas and raspberries

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These waffles are made using the same batter used to make spinach banana pancakes. They are cooked right in the waffle maker, so no need to whip out a stovetop pan!

WHAT YOU’LL NEED

Here is what you’ll need to make these spinach banana waffles:

Ingredients to make spinach banana waffles. See recipe card for detailed ingredient quantities.

Banana: The main source of sweetness for these waffles. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the waffles!
Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these waffles gluten-free.
Egg: Used as a binder to help hold the waffles together.
Cinnamon: Provides an extra warm spice and subtle sweetness.
Spinach: For added nutrients and vitamins.
Oil: I used extra light tasting olive oil, but any mild tasting oil works as well.
Baking Powder: Leavening agent to help the waffles rise.
Maple Syrup (Optional): For added sweetness.

PROCESS

Blend all of the ingredients together until smooth.
Pour the batter into a pre-heated waffle iron and cook according to your waffle maker instructions.
Slice into strips, or serve as is!

Steps for making spinach banana waffles. Specific provided in recipe card.

STORAGE INSTRUCTIONS

Let the waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may toast them to reheat or simply microwave for 20-30 seconds, or until warmed through!

Spinach banana waffles served with raspberries and blueberries

SUBSTITUTIONS

Eggs: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats, though the amount needed may vary.

RECIPE NOTES

Maple syrup is optional in this recipe, but it adds a nice touch to the waffles. If you are omitting maple syrup, be sure to use an overripe banana to get the most natural sweetness.
I use this nutribullet blender to blend the ingredients into a smooth batter.
Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed!