SWEET POTATO WAFFLES
Once you try these, I promise you will be obsessed! From the warming spices to the crispy edges to the fluffy interior, be prepared to fall in love with this recipe for Sweet Potato Waffles. Up your veggie count by getting it in at brekkie...sweet potatoes are packed with vitamins and minerals. I love these even more because you can make a batch up and store them in an airtight container in there fridge for 3-4 days...just pop them in the toaster to reheat and enjoy each morning! Simple, warm and delicious!
INGREDIENTS
Serves 1
¾ cup (200g) sweet potato, mashed (approx. 1 medium potato)
½ cup (80g) rolled oats
½ cup (60g) all-purpose flour
½ cup (60ml) almond milk, unsweetened
2 eggs
1 tsp. baking powder
¾ tsp. ground cinnamon (you can also add 1/2 tsp nutmeg and ¼ tsp ginger too – experiment and see what spices you like)
¼ tsp. salt
Zest of one orange
¼ cup (30g) pecans, chopped
4 tbsp. maple syrup, to serve
What you need to do…
Preheat the waffle maker.
Place the mashed sweet potato, rolled oats, flour, milk, eggs, baking powder, cinnamon, salt and orange zest into a blender, and blend to form a waffle batter.
Pour a portion of the batter into the waffle maker and cook until the waffles are golden and cooked through, about 6-8 minutes. Repeat this process with the remaining batter, and serve with the pecans and a drizzle of maple syrup.
Store leftover waffles in an airtight container in the refrigerator for 3-4 days. Reheat the waffles in the oven or toaster.
