Milled Oat Sweet Potato Waffles – Gluten Free
Have a serious sweet tooth this morning. Nothing sounds better than a hot stack of waffles and a cup of coffee. There are mornings when I don’t have the time to prepare a meal. Grab and go shakes or overnight oats seem like the only option. We don’t do fast food at my house, so our quick meal options are more limited. Add in picky eaters and high personal standards for quality food and you are just out of luck. Hope you enjoy your banana and hard boiled eggs. Haha! It is nice when you have a relaxing morning that allows for a homemade breakfast. These waffles are sweet enough by themselves without added toppings, but by all means, go crazy. After all, how often do you have the time to make a quality breakfast?
Here is what you will need:
Serves 4 makes approx. 8 waffles
1 Cup sweet potato cooked and mashed
2 Cups oats
2 Cups flax, almond, cashew or coconut milk
2 Tablespoons honey
1/4 Teaspoon cinnamon (*optional)
1/2 Teaspoon vanilla (*optional)
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Tablespoons melted butter
* Depending on the application (sweet or savory), use cinnamon and vanilla to add flavor. Omit if you plan to use waffles as a bun for savory sandwiches.
combine all the listed ingredients in a blender and blend until smooth. Once blended, set aside to rest. You can prepare the batter the night before to avoid the wait time. It should be treated like overnight oats. The longer it has time to rest, the more firm your waffles will be. Also, if you are concerned over the use of a whole egg, two egg yokes can be omitted without making the waffle too soft. While you wait for your batter to set, prepare your waffle iron and toppings. I topped mine with honey, walnuts and melted chocolate.
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