Easy Vegan Sweet Potato Waffles
Ready in under 30 minutes and gluten-free, these easy vegan sweet potato waffles are the perfect start to your day! They are endlessly customizable and packed with nutrients.
Ingredients
- 1 cup sweet potato puree 200 g
- 2 tbsp almond butter
- 1.5 cups soy milk 360 ml
- 3 cups oat flour 330 g
- 2 tsp baking powder
- Pinch of salt
- Pinch of cinnamon
Toppings
- 4 tbsp blueberry compote
- 4 tbsp almond butter
- 1 sliced banana
- 1 tbsp slivered almonds
- Maple syrup to taste
Instructions
- Put the sweet potato puree, almond butter, and soy milk into a blender. Blend until you get a creamy liquid mixture.
- Sift in the oat flour, baking powder, cinnamon, and salt. Blend to incorporate until no lumps are visible.
- Set the batter aside for 10 minutes to allow it to thicken. Preheat your waffle iron.
- Evenly spoon the mixture into the waffle iron (about 2-3 tbsp per waffle), making sure not to overfill it.
- Close the lid and cook for 5-7 minutes, until no steam is coming out from the machine, then slowly open the lid. Cook a couple of minutes more if needed.
- Let the waffle rest for a couple of minutes before removing it to avoid sticking. Repeat until there is no batter left.
- Transfer the waffles onto serving plates, add toppings, and serve warm.
Notes
- No waffle iron? No problem! Just make pumpkin pancakes out of your prepared batter instead!
- Find lots of tips and suggested food swaps in the article above!
- Any leftover waffles store well in the fridge for at least 5 days.
Nutrition
Serving: 1waffle | Calories: 293kcal | Carbohydrates: 39g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 162mg | Fiber: 5g | Sugar: 6g