Whole Wheat Sweet Potato Waffles
Try this Whole Wheat Sweet Potato Waffles recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large eggs lightly beaten
- 1 tablespoon baking powder
- 1 1/2 cups whole wheat flour
- 4 tablespoons canola oil
- 1 1/2 cups skim milk
- 1/2 cup oat flour*
- 1/2 cup plain greek yogurt (i used 2%)
- 2 tablespoons pure maple syrup*
- 1 cup sweet potato puree (canned or fresh)*
- pure maple syrup and toasted pecans for topping (optional)
- Carbohydrate 22.9691091646501 g
- Cholesterol 196.395 mg
- Fat 33.9435533333217 g
- Fiber 2.93440411898813 g
- Protein 9.88608749999737 g
- Saturated Fat 16.3707870833293 g
- Serving Size 1 1 belgian style waffle (170g)
- Sodium 265.113333333043 mg
- Sugar 20.034705045662 g
- Trans Fat 2.36651195833142 g
- Calories 425 calories
Preheat the waffle iron.Whisk together the flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Set aside.In a medium bowl, whisk together the milk, yogurt, eggs, canola oil, and maple syrup until well combined. Add in the sweet potato puree and whisk until incorporated.Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over mix.Spray the waffle iron with cooking spray, and cook the waffles according to manufacturer's instructions.Top the waffles with pure maple syrup and toasted pecans, if desired. Serve and enjoy!
