SWEET POTATO WAFFLES!!!
Grabbing something to eat on the go for me, is not easy. When I stop somewhere to grab a quick bite all the offerings for breakfast are doughnuts, sugary muffins and pastries. My diet does not include gluten or sugar, therefore, I am constantly on the hunt for recipes that I can just heat up in the toaster oven or pre-pack and go.
Introducing Oat Waffles, a cross between baked oatmeal, a doughnut and a crispy waffle - pretty awesome. Give it a try and let me know what you think.
Servings 8 Waffles (using a 1/3cup scoop) or 4-6 Waffles (using a 1/2cup scoop)
Author Alexa Joan
- 1 1/2 C (175g) Old Fashioned Thick Rolled Oats not quick - gluten free if needed (for this batch I added a little bit of Brown Rice Flour for crispiness... I am not sure what it did but I enjoyed the texture of the Waffles)
- 1 1/4 C (305g) Nut Milk
- 1 Tbsp Apple Cider Vinegar
- 1/2 C (125g) Cooked Sweet Potato (about 1 large)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 3/4 tsp Cinnamon ground
- 1 tsp Vanilla Extract
- Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 170F and place a sheet pan in the oven. (I have a belgium waffle maker which is why I used the 1/2 cup scoop)
- Make Oat Flour: grind your oats in a food processor until you create a powder/flour.
- Pour your flour into a medium sized bowl and add your remaining dry ingredients (baking powder, baking soda, salt and cinnamon).
- In a blender combine sweet potato, nut milk, apple cider vinegar and vanilla, puree until smooth.
- Fold the wet mixture into the dry ingredients until combined. The batter will be thick.
- Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 5-6 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
- Serve with your favorite toppings. Maple Syrup, Whipped Cream, Berries, Toasted Pecans!!!
- Feel free to add a sweetener if you would like. I would say not more than 1-2 tablespoons for the recipe; especially if you are going to be adding toppings that are sweet.
To Freeze: Allow the waffles to cool completely. I freeze mine on a parchment paper lined baking sheet. Once frozen, stack one on top of another in a storage container or plastic gallon sized bag - freeze for up to 3 months. I like to freeze mine with wax paper or deli paper in between each waffle so it will not get freezer burned.
From the Freezer: Bake at 300F for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.
Enjoy - Peace&Love