Green Breakfast, 2 Ways

>> Tuesday, January 22, 2013


I'm fanatical about using foods before the sell-by date. To a fault, I admit. I imagine much of what I toss is still perfectly OK -- and I really do hate wasting food. Still, if I see anything slimy in a package of greens + the date is yesterday or even TODAY, it's gone.

Unless Stephen eats it, which he usually does. Anyway, these green breakfast recipes started with a package of almost-expired spring mix.


GREEN WAFFLE/PANCAKE MIX

What you'll need . . .

  • 1 cup whole wheat flour 
  • 2 cups spinach or spring mix 
  • 1 tablespoon baking powder 
  • 2 tablespoons flax meal 
  • pinch salt
// Pulse all ingredients together in a food processor until fully combined. Use immediately or store in the refrigerator for up to 2 days.


Full disclosure: I originally intended to give you TWO waffle recipes, but what I ended up doing to the sweet version didn't jive so well with the waffle maker. These recipes are both vegan if you like, but vegan waffle making can be tricky, as I've discovered these past several weeks.

Also, if you don't have a waffle maker, you can certainly just do pancakes. But something I didn't know is that you can get an adequate waffle machine for under $20, scratch that, under $10. It may not be fancy, but it does the job every Sunday.

First, a savory recipe . . .


GREEN WAFFLES w/ EGGS, IF YOU LIKE

// Combine half the flour mixture with 3/4 to 1 cup almond milk. How much you use depends on the consistency. It should be thick, but not like pizza dough -- certainly not runny, though

// Preheat your waffle maker + when it's good, scoop onto it 1/3 to 1/2 cup batter (depending on the size of your maker). Cook as directed + serve with peppery fried eggs and oranges.

Now for something sweet . . .


GREEN PANCAKES w/ BLUEBERRIES

// Combine half the flour mixture with 1 small mashed banana + 1/2 cup almond milk and a tablespoon brown sugar. Add in 1/2 cup frozen or fresh blueberries.

// Heat a pan over medium-high heat and grease it a bit with some Earth Balance or olive oil. Scoop heaping 1/4 cupfuls of batter onto it and cook on each side until golden and the middles set.

(I think the reason this didn't work in the waffle maker is because there was too much moisture with the banana and blueberries. I might try it again without banana and substitute another 1/4 cup almond milk.)

MORE GREENS FOR BREAKFAST:

Leafy Green Pancakes
Green Eggs -- errr -- Banana Scramble
Avocado Green Smoothie
Not-So Green GREEN Smoothie
Protein-Packed Green Smoothie
Light on the Greens Smoothie

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