Photo: Katherine Flynn
Crispy, yet soft, breakfast waffles are hard to beat. But add a sweet potato, and they become even more magical. This gluten-free dish is everything we love about Fall and morning meals rolled into one comforting recipe. We added warm spices and just a touch of sweetness with brown sugar and vanilla. We recommend topping the waffles with chopped pecans, good quality maple syrup, and unsweetened coconut flakes. The best part? A serving of two waffles is under 200 calories, while being packed full of vitamins from the wholesome ingredients.
How to Make It
Step 1
Set waffle iron to preheat.
Step 2
Combine cooked sweet potato, oats, and almond butter in a blender. Blend until well combined.
Step 3
Whisk whole egg and egg white into almond milk. Add vanilla extract to the mixture.
Step 4
Pour egg and milk mixture into the blender with the sweet potato and oat base. Blend until well combined and add the remaining ingredients. Blend until fully pureed.
Step 5
Spray waffle iron with cooking spray. Use 1/3 measuring cup to pour batter into waffle iron. Cook for approximately 4-5 minutes. Let cooked waffles cool on a baking rack. Serve as is, or with any optional toppings you desire.
Photo: Katherine Flynn
