Here is a fun way to get sweet, delicious, seasonal waffles, without any added sugar… by using sweet potatoes! Sweet potatoes are full of beta-carotene vitamin C, and fiber, for beautiful, glowing skin. Enjoy for breakfast, or an afternoon snack. Leftovers can be easily frozen and re-heated in toaster oven whenever you like.
- 1 tablespoon flax meal + 2.5 tablespoons water
- 1½ cups old-fashioned rolled oats
- ¾ cup sweet potato, mashed (about 1 medium potato)
- ½ cup almond milk
- 2 tablespoons arrowroot powder
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
- Preheat waffle iron; lightly brush with coconut oil, or spray with non-stick spray.
- In a blender or food processor, grind oats into flour-like consistency. Add flax mixture, sweet potato, almond milk, 2 tablespoons arrowroot, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
- Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
- While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and ⅓ cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
- Serve waffles warm with non-dairy yogurt, coconut whipped cream, nuts, maple syrup, or other topping of choice!