Cake like waffles with just the right sweetness? Yes, please. This recipe is dairy-free, gluten free, and naturally sweetened!
These waffles… my new breakfast LOVE!! Eat them right away or make a bunch and freeze, then toast them and still have a soft spongy texture thanks to the sweet potatoes!
Sweet potatoes: I love to bake them in my crock pot then store in the refrigerator for easy meals and recipes like this. Here is the method I use. However, you can easily steam the sweet potatoes. Simply peel and chop one medium sweet potato into 1/2 inch dice then stem until tender, about 15-20 minutes. Let cool.
*re-post with recipe edits and new images
- 1/2 c cooled sweet potato, baked or steamed
- 1 egg
- 2 egg whites
- 1 Tbsp coconut flour
- 1 Tbsp raisins
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- pinch sea salt
- coconut oil
- coconut butter or cream
- fresh berries
- Heat the waffle iron.
- Combine the ingredients in a medium bowl and stir with a fork until smooth.
- Grease the waffle iron with coconut oil.
- Pour half the batter onto the waffle iron and cook for 1 1/2 minutes. Use a fork to gently remove the waffle and put on a plate.
- Repeat the last 2 steps using the remaining batter.
Serve immediately with fresh fruit and coconut butter (my favorite) or coconut cream. Leftover waffles can be stored in the refrigerator for up to a week and guess what? they freeze well too for an easy pop in the toaster and go on busy mornings!
For the recipe, I recommend:
Tip: Save the egg whites and make salty kombucha mayo
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!
Disclaimer: Some links are affiliate. Thank you for supporting the work here.