I discovered this recipe almost by accident. I wanted to provide a whole foods based and flourless waffle recipe that would still taste great. I thought, why don’t I just take my Simple Sweet Potato Pancake recipe and cook them up in the waffle iron. And viola, you have Sweet Potato waffles. I also highly recommend thawing out and reheating for a quick breakfast with some natural peanut butter or almond butter.

Sweet Potato Waffles
Gluten Free/Grain Free
Makes about four 6-inch waffles

Adapted from Katy Kiely’s recipe for 3 Ingredient Sweet Potato Pancakes on paleoparents.com.

1 large sweet potato (or about 1 cup mashed sweet potato)
4 eggs
Pinch of salt
2 teaspoons coconut oil or butter for cooking

Pierce sweet potato with a knife in 4 to 6 places, and microwave the sweet potato on high for about 4-6 minutes until soft. (Alternatively, you can bake the sweet potatoes ahead of time.) Mash sweet potato well with a fork, scoop out of the skin, and add to a medium-sized bowl. You should have about 1 cup of mashed sweet potato. Add eggs and salt and beat with a whisk until well combined – the consistency should be similar to that of a traditional pancake batter. Prepare in the waffle iron as usual with a small amount of butter or coconut oil to provide crispness and prevent sticking.

Nutrition info per waffle: 152 calories, 7g protein, 7g fat, 15g carbs

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