Collard Stuffed Cornbread Waffles with Chipotle Syrup
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 and ¼ cups spelt flour
  • 1 and ¼ cups cornmeal
  • ¼ cup flax seed (ground)
  • ½ cup shredded aged cheddar
  • ½ t ground chipotle pepper (I use a coffee grinder to grind a bunch, then keep it in a glass jar)
  • 2 cups almond milk (or milk of choice) + 2 T apple cider vinegar
  • 3 T coconut oil (melted)
  • 2 eggs
  • 1 t sea salt
  • 1 bunch collard greens, de-ribbed and chopped
  • SYRUP:
  • ½ chipotle pepper (in adobo sauce)
  • ¼ cup maple syrup
  1. Whisk together milk and ACV, and then whisk in all other wet ingredients.
  2. Preheat waffle maker.
  3. Fold in flour, cornmeal, ground flax seed, chipotle powder, and sea salt.
  4. Fold in cheddar.
  5. Prep your collards.
  6. Please adapt the size depending on your waffle maker, but here's what works with mine:
  7. Scoop ½ cup batter, and spread out a little bit with a spatula.
  8. Put a large heaping handful of greens on top.
  9. Top with another ½ cup'll look like a lot, but it'll all get smoothed out and magically turn into a beautifully stuffed waffle.
  10. Close the lid and wait!
  11. Meanwhile, chop your chipotle as finely as possible, and then stir into the syrup.
Recipe by Shockingly Healthy at