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Spinach Waffles

Spinach waffles are perfect for St. Patrick’s Day!  As a child I was always excited for breakfast on St. Patrick’s Day.  Each year my mom would make a fun green breakfast for us kids; we never knew what to expect.  Some years we simply had cereal with green milk and other years we had green pancakes, muffins and waffles.  After looking through some old photos of our tasty green breakfast goodies, I was inclined to make my own green breakfast treat for this year’s holiday.  I ended up making some tasty green waffles!  They do not require any food coloring, and they are packed with nutrients from all the spinach.  They are simple to prepare, yet guaranteed to catch some eyes.  I hope you have a lucky day and enjoy this “Irish” treat.

Happy St. Patrick’s Day!

  • 1 cup Lillabee Pancake Mix
  • 1/3 tsp Cinnamon
  • 1 1/2 Tbls Sugar
  • 1 Tbls Canola Oil
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1/2 cup pureed spinach
  • 2/3 cup Milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a waffle iron and brush it with oil.

Make:

First steam a large handful of spinach until slightly wilted.  Let the spinach cool, then puree the spinach with a food processor.  Set aside.

In a large bowl, whisk together the pancake mix and cinnamon.  In a separate bowl combine the milk, sugar, egg, vanilla and oil and whisk to combine.  Slowly add the liquid mixture to the dry mixture and whisk to combine. Batter should be smooth after mixing.  Add the pureed spinach to the waffle batter and continue whisking.  Mix until the spinach is evenly dispersed. Let the batter rest for about 5 minutes to slightly thicken.

Pour the batter onto the hot waffle iron.  The waffles are done when light golden brown on edges, however consult your waffle iron for best results. This recipe should make about 4 large waffles.  Serve spinach waffles with agave nectar or maple syrup. 

Enjoy and Happy St. Patrick’s Day!

Zucchini Pistachio Pancakes

There is a local hole-in-the-wall coffee house in Lakewood that serves some killer pancakes!  I recently tried their zucchini pistachio pancakes and was hooked.  I’ve never cooked with that flavor combination before, but it will now be one of my go-to combos.  These pancakes are seriously delicious.  The zucchini gives the pancakes a little extra lift, and the pistachios add the perfect amount of crunch.  I made these hot cakes with eggs, but they will be just as delicious without the eggs, no vegan substitution required.  Enjoy and Happy Baking!

  • 1 cup Lillabee Pancake Mix
  • 1/3 tsp Cinnamon
  • 1/3 tsp Nutmeg
  • 1 Tbls Brown Sugar
  • 1 Tbls Canola Oil
  • 1/2 cup grated Zucchini (approx. 1 small zucchini)
  • 1/4 cup chopped Pistachios
  • 2/3 cup Milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a large pancake skillet over medium heat and brush it with oil.

Make:

First shred the zucchini with a cheese-grater or food processor, and then finely chop the pistachios.  Set aside.

In a large bowl, whisk together the pancake mix and spices.  In a separate bowl combine the milk, sugar, egg and oil and whisk to combine.  Slowly add the liquid mixture to the dry mixture and whisk to combine. Batter should be smooth after mixing.  Fold the shredded zucchini and chopped pistachios into the batter with a spatula.  Let the pancake batter rest for about 5 minutes.

Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make between 6 and 8 medium pancakes. Serve pancakes with agave nectar, maple syrup or honey for a sweet finish.  Enjoy!

 

Strawberry Cocoa Nib Waffles

Cocoa nibs. Yum! If you haven’t tried them, you must! A cocoa nib is a cocoa bean that has been roasted and broken into small bits. They remind me of chocolate covered coffee beans. Crunchy, chocolaty, slightly acidic and just the perfect combo with strawberries in these waffles. Now, before I had my daughter, I swore that I would never feed my child chocolate for breakfast… and then there were cocoa nibs.  High in antioxidants, cocoa nibs are also an excellent source of magnesium, calcium, iron, copper and zinc. And besides, they add a chocolaty delicious crunch!! How can you go wrong? Lillabee waffles are a great breakfast or brunch treat. Make a double batch and freeze for another morning. They also make a great snack. If you don’t have a waffle iron, don’t fret. You can use this batter to make pancakes too. So go ahead, eat chocolate for breakfast! It’s good for your health! (And good for your soul).

  • 1/2 cup fresh strawberries, chopped (or for frozen strawberries, defrost and drain off extra liquid)
  • 1/4 cup cocoa nibs
  • 2/3 cup milk of choice (cow, coconut, almond, rice,etc.) You might also need an extra 1/4 cup or so to get the consistency right for your waffle iron.
  • 1 egg
  • 1 Tb oil (canola, grapeseed, coconut, etc)
  • 1 cup Lillabee Perfect Pancake / Waffle Mix

Follow the directions on the back of the Lillabee Perfect Pancake / Waffle Mix to prepare one batch of pancakes. Stir in strawberries and cocoa nibs. Let batter stand for a few minutes. Heat your waffle iron. Check the consistency of your batter. If the batter is too thick to pour from a spoon, add a little more milk to thin it out a bit. Grease the surface of the iron. I like to use spray oil. Using a ladle pour batter into the center of the waffle iron.

Every waffle iron is a little different so it may take some experimentation to determine just how much batter makes the perfect waffle. My general rule is to stop filling the iron when the batter is 1″ from the sides. Close the top and let cook until most of the steam has escaped and the top looks golden brown. Keep warm in your oven or toaster oven on the bare rack at 250 degrees. Avoid stacking or putting on a plate or baking sheet, as this will likely make the waffles soggy.

I hope you enjoy these waffles with someone you love on Valentine’s day or any day. 

xo

Lemon Poppy Seed Pancakes (Vegan)

Lemon Poppy Seed bread is one of my favorite breakfast treats.  I love the flavor combination, and I always have the ingredients on hand.  Although I am big fan of sweet breakfast breads, this lemon poppy seed recipe is a direct result of the huge craving for pancakes that I had the other morning.  I didn’t feel like making my normal pancakes (pumpkin of course), and instead I decided to try a new flavor combination.  The pancakes turned out great, and they looked quite cute on my plate. 

This flavor combination typically reminds me of the summer, however, it can be made all year round.  I hope you have fun making these yummy pancakes too! Enjoy!

  • 1 cup Lillabee Pancake Mix
  • 1 ½ tsp poppy seeds
  • 2 tsp sugar
  • 2 Tbls lemon juice
  • 1 Tbls canola oil
  • zest of 1 lemon
  • 2/3 cup milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a large skillet over medium heat and brush it with oil.

Make:

In a large bowl, whisk together the pancake mix, poppy seeds, sugar and lemon zest.  Add the milk, lemon juice and oil to the dry mixture and whisk to combine.  Batter should be smooth after mixing.

Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make about 4 large pancakes. Serve pancakes with agave nectar and/or vanilla sugar.  Enjoy!

Gingersnap Waffles

Gingersnaps are my absolute favorite cookies.  I could eat them everyday to be honest.  There is a super cute bakery up in the Colorado Mountains that sells the best gingersnap cookies.  Their gingersnaps are literally the size of my head and capture the winter flavor perfectly.  I recently stopped by the bakery with a friend hoping for a sweet gingersnap cookie, however a little boy ordered the last one right before us.  Don’t worry, I didn’t steal the kid’s cookie or anything, but I was pretty bummed.   We ended up ordering a different flavor cookie, and I decided to experiment with my own gingersnap creations instead.  One of my favorite results was the Gingersnap Waffle recipe.  These waffles are not overly sweet, but they have a ton of flavor.  With so many spices in them as well, they are actually quite nutritious.  I like to serve these waffles with bananas, agave nectar and a dab of butter (margarine).  I hope you enjoy, and if you are ever in Colorado be sure to stop by the local Breckenridge bakery for a sweet gingersnap cookie.

  • 1 large Egg
  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 Tbls Molasses
  • 1 Cup Perfect Waffle Mix
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves

Prep: In a bowl, whisk together the egg, milk, oil and molasses.  In a separate bowl, whisk together the waffle mix and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.

Make: Pour the batter onto the hot waffle iron.  The waffles are done when light golden brown on edges, however consult your waffle iron for best results.