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Vegan Sweet Potato Waffles
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.
Servings: 6
Ingredients
- 2 tbsp ground flax + 4 tbsp water
- 1½ cup whole wheat pastry flour
- ⅓ cup brown sugar or coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tsp cinnamon
- ¼ tsp freshly ground nutmeg
- 2 cups soy milk or another non-dairy milk
- 1 tsp apple cider or white vinegar
- 1 teaspoon vanilla extract
- ¼ cup + 2 tbsp mashed sweet potato from a baked or microwaved sweet potato, or canned
- canola or coconut oil non-stick spray
- Toppings
- real maple syrup
- fresh berries
- 1/2 cup toasted pecans chopped
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.