These sweet potato waffles can be made with any kind of waffle iron, or turned into pancakes. If making them as pancakes, follow this recipe, or simply reduce the soy milk from 2 cups to 1 1/2 cups.
Prep Time6 minutesmins
Cook Time20 minutesmins
Total Time26 minutesmins
Course: Breakfast
Servings: 6
Author: Jenné
Ingredients
2tbspground flax + 4 tbsp water
1½cupwhole wheat pastry flour
⅓cupbrown sugar or coconut sugar
½teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
1tspcinnamon
¼tspfreshly ground nutmeg
2cupssoy milkor another non-dairy milk
1tspapple cider or white vinegar
1teaspoonvanilla extract
¼cup+ 2 tbsp mashed sweet potatofrom a baked or microwaved sweet potato, or canned
canola or coconut oil non-stick spray
Toppings
real maple syrup
fresh berries
1/2cuptoasted pecanschopped
Instructions
Combine the flax and water in a large mixing bow to make the flax egg.
Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
Pour the flax egg into a blender. Also add the soy milk, vinegar, vanilla, and sweet potato.
Blend until the liquid is creamy, and there are no left over chunks of sweet potato.
Pour the liquid into the dry ingredients, and stir until just combined.
Preheat the waffle iron, and spray both sides with non-stick spray.
Ladle some batter onto the waffle iron (about ½-3/4 cup), and cook for about 3 minutes, or until the iron's indicator shows that they are done.
Complete with the remaining batter.
Keep finished waffles warm in a toaster oven or oven at 200°, or stacked and covered with a clean kitchen towel.
Serve with fresh berries, pecans, and a drizzle of maple syrup.