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Breakfast. One of the most important meal of the day from a nutritional point of view. Our kids need an healthy boost of energy to start their day full of activities and fun. Coming from an Italian background I like sweet flavors at breakfast, that’s how I was raised. 

Every morning I try to offer my kids a balanced breakfast with proteins, fruit and carbs trying to use the less amount of added sugars possible. I also try to incorporate vegetables as much as I can for different reasons:

  • Vegetables are indeed a great source of nutrients (iron, potassium, vitamins…).
  • When adding vegetables into a sweet recipe, you barely taste them, making it easier to please picky eaters.
  • Offering vegetables at breakfast increases your kid’s exposure to them, increasing the chances that he will like them not only at breakfast but also in the following meals.

Today’s recipe is one of our favorites: spinach almond waffles (we also make a lot the pancake version of it!)

It’s a gluten and grain free mix and if you use coconut or almond milk it’s also dairy free. I really like the soft texture and the nutty background flavor.

Considering the ingredients and the texture, the recipe is a lovely baby led weaning idea: simply break the waffles in tiny pieces.

If offering the waffles to babies under 12 months, skip the maple syrup and pick a super ripe banana.

I used the waffle maker to make waffles, but if you don’t have the machine or if you don’t have a lot of time to wash the machine after use you can simply prepare pancakes with the same batter, the recipe is the same!

For weekdays you can also prepare the batter the night before, refrigerate and cook the waffles in the morning. 

Leftovers? Easy, you can freeze them. Simply separate the waffles with a layer of parchment paper so that they will not stick together. To thaw them? I usually place one waffle in the microwave for 30 sec. and than in the toaster for 1 min. to get the crispiness back.

Do you want to check out other “Veggies at breakfast” recipes? Here are some links:

  • Banana avocado pancakes
  • Zucchini Brownies
  • Cocoa Banana Cauliflower porridge
  • Oat Zucchini Blueberry pancakes
  • Green Smoothie
  • Carrot Apple oatmeal
  • Avocado brownies
  • Zucchini pancakes
  • Pumpkin Yogurt brownies
  • Sweet peas pancakes

The procedure is insanely easy! Place all the ingredients in a food processor.

Blend 2 minutes up until obtaining a smooth puree.

Using a waffle maker, bake the waffles. I used 3 tablespoons of mix for each waffle.

Every waffle maker is different, mine has a light that turns off when the waffle is ready 🙂


4 from 1 votePrintSpinach Almond Waffle – gluten and grain free +6MCourse:BreakfastIngredients

  • 1banana, ripe!
  • 1/2cupmilk of your choice
  • 2eggs
  • 1cupalmond meal
  • 1tspbaking powder
  • 1/2tspbakign soda
  • 1/4tspsalt
  • 3Tbspcoconut oil
  • 3Tbspmaple syrup
  • 1cupbaby spinach


  1. Place all the ingredients in a food processor.

  2. Blend 2 mintues to obtain a smooth consisency

  3. Usign a waffle maker prepare the waffles. I used 3 tablespoons of mix for each waffle

  4. Enjoy warm with some maple syrup or yogurt or fresh fruit on top

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