Sweet Potato Blueberry Waffles
Try this Sweet Potato Blueberry Waffles recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp baking powder
- 1/8 tsp nutmeg
- 2 cups oat flour (ground-up oats) - gf if necessary
- 1 cup cooked & mashed sweet potato*
- 2 t maple syrup
- 2 t coconut oil + coconut oil spray for waffle iron (i
- 1/2 cup unsweetened non-dairy milk (i used almond milk) -
- 1 cup blueberries (fresh or frozen)
- tools: waffle iron - i like this one.
- Carbohydrate 8.13084603769842 g
- Cholesterol 213.13333333002 mg
- Fat 5.4810564576043 g
- Fiber 1.07487502980232 g
- Protein 7.93299583059119 g
- Saturated Fat 1.80268666621268 g
- Serving Size 1 1 -5 Waffles depending on waffle-maker (130g)
- Sodium 331.396749913013 mg
- Sugar 7.0559710078961 g
- Trans Fat 0.89914624996272 g
- Calories 113 calories
Heat up your waffle iron according to instructions.In a large bowl combine oat flour, baking powder and spices.In a separate bowl combine sweet potato, eggs, maple syrup, coconut oil, vanilla and milk.Add wet ingredients to dry and stir to combine.Stir in blueberries.Spray waffle iron with coconut oil and add about 1/2 a cup of batter to the waffle maker. Cook until waffle maker says it's complete.Top with maple syrup, nut butter or jam.These freeze well and make a great quick breakfast if you put them in the toaster in the morning.
