Gluten-Free Goat Milk Spinach Waffles by Stephanie Middleberg

Yield: about 3 cups batter (6 waffles)


What you need!

  • 1 cup goat milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup ghee, coconut oil, or unsalted butter, melted and cooled (or use a liquid fat like avocado oil or olive oil)
  • 1 packed cup baby spinach
  • 2 1/4 cups almond flour
  • 1/4 cup ground flaxseed
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Cooking spray


  1. Preheat your waffle iron. In a blender or food processor, combine all of the ingredients except the cooking spray; blend until smooth. Batter will be thick.
  2. Mist the waffle iron with cooking spray. Portion about 1/2 cup batter into your waffle iron and cook as the manufacturer instructions direct. Repeat with the remaining batter, misting the iron with cooking spray between batches.



I found that these got pretty dark at the highest setting on my waffle iron. Lowering it to 2 settings below the highest seemed to work the best.

If you want to keep the rest of the waffles warm while you cook all of the batter, preheat the oven to 200ºF. Place the cooked waffles directly on the oven rack to keep them warm and crisp while you cook the remaining waffles.

Let any leftovers cool completely, then wrap and refrigerate or freeze. Reheat in a toaster oven.


Topped With:

  • Cinnamon-Honey Butter
  • Yield: About 1/4 cup
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons raw honey
  • 1/2 teaspoon cinnamon (or more, if needed)
  • 1/8 teaspoon fine sea salt


In a small bowl, combine all of the ingredients and mash with a fork until well combined. Taste and add more cinnamon if desired. Serve right away, or cover and refrigerate to serve cold.