I love waffles. I often remember when I was young I used to buy pandan waffles nearby my house at a local bakery store. They are deliciously sandwiched with some jam or spread and one of my favorite was blueberry , although now I like nutella and cheese.
I decided that I would want to create a recipe that is resemble to what I had when I was young but yet still deliciously hearty. This recipe is gluten-free, packs full of fibre and high in nutritional value from the oats. Also, no want will will know that there’s spinach inside!
I used my new waffle maker and it will make 2 square deep belgian-style waffles. I really love it as I used to have a heart-shaped waffle maker and it sucks a lot.
I had invited my friend over the other day to try out my new recipe and she loved it! She couldn’t believe that it was mostly made from oats and spinachs.
- (2 cups) 180 grams of rolled oats (also known as “Old-Fashioned Oats”)
- 2 tbsp. of corn starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tbsp. of sugar
- 1/2 teaspoon salt
- 2 eggs
- (1 1/2 cups) 375 ml of buttermilk
- (6 tbsp.) 90 ml of vegetable oil
- (3 oz.) 80 grams of baby spinach
- 1/2 tsp. of vanilla extract
- 1 tsp. of pandan extract
- In a blender, blend all the ingredients together. You want it to be very smooth.
- Let it sit for about 10 minutes to thicken while you preheat you waffle maker. You may want to grease you waffle maker depending on your manufacturer instructions.
- Pour about 1/2 measuring cup of batter for each waffle into the maker.
- Cook until golden brown and crispy. Mine took around 6 to 7 minutes.
- Repeat until finished.
- Let it cool on a wire rack. Serve warm with maple syrup and fruits.