Two tasty breakfast-for-dinner recipes


Carrot & Coconut Waffles

Change up your ordinary waffle batter with this coconut, carrot and cardamom version.


  • 1 c all purpose flour
  • 1/2 c unsweetened coconut flakes
  • 3 T sugar
  • 1 tsp cardamom
  • 1/2 T baking powder
  • 1/8 tsp salt
  • 1 c buttermilk
  • 1 egg
  • 1 T melted butter
  • 3/4 c finely grated carrot


In a medium sized bowl, combine first six ingredients. In a small bowl, whisk together the egg, butter, carrot and buttermilk. Add the wet ingredients to the dry and stir until combined.

Prepare according to the instructions on your waffle maker. I typically cook mine betwee 2 1/2 and 3 minutes.

Makes 6 waffles

Spinach & Cheddar Waffles

Fresh spinach and grated cheddar cheese makes for a quick weeknight meal everyone will enjoy.


  • 2/3 c all purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 2 T melted and cooled butter
  • 1/2 c milk
  • 1 c fresh spinach, thinly sliced
  • 3/4 c grated cheddar cheese


Whisk together dry ingredients. In a separate bowl, combine wet ingredients, add dry ingredients and stir until just combined.

Cook according to waffle maker directions. Top with a fried egg, or go all out and top with my spinach goat cheese dip.

Makes 8 waffles

These waffles go great with fried chicken, an egg or topped with simple yogurt.