Spinach Bone Broth Waffles

bone broth waffles with spinach cut on a metal wire rack

These spinach bone broth waffles are loaded up with all kinds of healthy fats, fiber, protein and vitamins. This recipe is perfect for baby-led weaning but will also be enjoyed by the adults in the family! They are gluten free, dairy free and absolutely fabulous!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 407kcal

Author Monica Stevens Le

Ingredients

1 1/2 cups cassava flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 ripe bananas
3 organic eggs at room temperature
1 teaspoon pure vanilla extract
1/4 cup ghee or coconut oil, melted
3 large handfuls spinach
3 tablespoons flaxseed meal see notes
1 1/2 cups bone broth see notes

Instructions

In a food processor high-speed blender, combine all of the ingredients together on high until smooth and creamy throughout.
Heat up about 1 tablespoon of extra oil on a waffle griddle, pour in a ladle of batter and cook until down on both sides! Times will vary depending on your waffle iron, just watch them closely.
You can also make pancakes and cook them a few mins each side. Serve warm or right out of the refrigerator. They make great vessels for nut butter, yogurt, spreads, etc. You can serve them plain though, and they are fabulous!

Notes

Feel free to use chia seeds or hemp seeds instead of flaxseed meal if you don't have access to it. However, I do recommend using flax if you can as it's great for their bowel movements!

Instead of bone broth, you can use a thin non-dairy milk. I recommend using bone broth if possible as it will boost this recipe with extra collagen, amino acids and protein.

The waffles freeze very well! Just stick them in between some small parchment squares and layer them in some Tupperware. They will defrost quickly at room temperature.

Nutrition