Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.
- 3/4 cup sweet potato puree (about 1 medium sweet potato – baked and flesh scooped out)
- 1/2 cup old-fashioned oats
- 1/2 cup ground flax (I used Manitoba Milling Co.)
- 1 cup milk
- 2 eggs
- 1 tablespoon cinnamon
- 1/4 teaspoon baking powder
- pinch of salt
- cooking spray
- toppings: sliced banana, walnuts, maple syrup (optional)
- Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
- Preheat waffle iron to medium-high heat. Spray with cooking spray.
- Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
- Top waffles with sliced bananas, walnuts, and syrup, if desired.
To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.
Meal Prep: Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.
I used Manitoba Milling Co. finely milled flax seed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed.
Keywords: waffles, breakfast, sweet potato, grain free, gluten free