Gluten Free Sweet Potato Waffles
Almost healthy, hearty and loaded with sweet potatoes, oats and almonds. Gluten free sweet potato waffles are perfect for weekend brunch or frozen for later use. Just pop 'em in your toaster for a quick weekday morning breakfast or school lunch.
Servings: 12 waffles
- 4 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)
- 1 cup milk
- 3 large eggs, whisked to combine
- maple syrup, to serve
- 2 cups grated sweet potato, refer notes
Pre heat your waffle iron according to manufacture's instructions.
Whisk all dry ingredients together in a medium bowl.
Whisk all wet ingredients together in a larger bowl. Add whisked flour mixture and stir until just combined.
Let batter stand for about 5 minutes. In the meantime, wash and peel a small sweet potato and grate in the coarse side of your box grater. Measure 2 cups for the recipe.
Grease the waffle iron with non-stick cooking spray and pour about 1/3 cup batter for each waffle. Cook according to manufacturer's instructions.
Repeat process to make remaining waffles.Serve immediately with maple syrup.
To freeze gluten free sweet potato waffles
To meal prep gluten free sweet potato waffles
If eating immediately - Pop frozen waffles into a bread toaster and toast until hot and serve maple syrup. To pack in lunch boxes - Pop frozen waffles into a bread toaster and toast until warm. Pack into meal prep containers with maple syrup in a seperate jello shot container and dried cranberries and cashews in another container.
Oat flour - Add about 1 and 1/4 cups old fashioned oats in a food processor or any dry grinder to make a fine powder. Measure 1 cup for the recipe.
Almond flour - Use super fine almond flour.
Sweet potato - Wash and peel a small sweet potato and grate in the coarse side of your box grater. Measure 2 cups for the recipe.