This recipe is a sweet, healthy and nutritious. They are made from a whole food source of carbohydrates: sweet potatoes; protein from the eggs bumps up the nutrient density; they’re rich in vitamins and minerals (unlike most gluten-free flours and pancake mixes); they come together pretty easily – and unlike regular waffles, these are pretty filling. Best item to start off the day for children, and takes no time at all.
Yield: 2 Large Waffles
Total Time: 15 Minutes Prep Time: 5 Minutes Cook Time: 10 Minutes
- ½ Cup of Sweet Potato (fully cooked, or ½ use cup puree)
- 2 Cup of Oats (rolled old fashion oats)
- 1 Cup of Almond Milk
- 2 Eggs (1 whole and 1 egg white)
- 1/4 Teaspoon of Baking Powder
- 2 Tablespoon of Honey
- ¼ Teaspoon of Salt
- 1 Tablespoon Olive Oil
- 2 Teaspoon o Pumpkin Pie Spice
- Oil Spray (for waffle iron)
Suggested for Serving (optional)
- Whipped Cream
- Candied Pecans
Method of Preparation:
- Preheat oven to 350°F.
- Set waffle iron to preheat. In a blender, add all ingredients except for 1 cup of oats and blend until fully pureed.
- Mix in the remaining cup of oatmeal.
- Spray waffle iron with oil. Pour batter 1/3 cup in each waffle mold. Cook 30 seconds more than when waffle iron indicator turns green or for 3 -4 minutes per batch.
- Waffle is mostly done when steam stops coming out of the waffle iron. You can finish the waffle in the oven until preferred texture.
- Serve with fresh whipped cream, candied pecans and sliced peaches, if desired.
Note: Waffles can be baked in 350°F oven until desired crispness