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
Set waffle iron to preheat.
Combine cooked sweet potato, oats, and almond butter in a blender. Blend until well combined.
Whisk whole egg and egg white into almond milk. Add vanilla extract to the mixture.
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.
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.