Flourless Vegan Sweet Potato Waffles
These Flourless Vegan Sweet Potato Waffles are the most delicious and easiest Gluten-free waffles for the entire family-- Kid-approved! Made right in a blender, these waffles are naturally sweetened, fluffy, thick, airy, and full of sweet potato + oat flavors. YUM!
Servings: 6 waffles
Calories: 329kcal
Ingredients
WET INGREDIENTS:
- 2 cups sweet potatoes, Baked + Pureed (That's about 2 medium ones; See Notes!)
- 1 ½ cups Almond milk + 1 tablespoon Apple Cider Vinegar (You can use your fave plant-based milk!)
- 2 tsps vanilla extract
- 3-4 Tbsps Agave (Add an additional tablespoon if more sweetness is needed!)
- 2 Tbsps Almond butter
DRY INGREDIENTS:
- 4 cups organic rolled oats, GF-friendly
- 2 tsps baking powder
- 1 teaspoon baking soda
- 2 Tbsps ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon sea salt
OPTIONAL TOPPINGS:
- Pecans, chopped (See Notes!)
- Your fave berries (blueberries, strawberries, blackberries, etc.)
- Pure maple syrup, for drizzle
Instructions
TO MAKE THE BATTER:
- Preheat your waffle maker to desired setting–--medium-high heat worked for me!
- In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
- Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
- Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
COOK THE WAFFLES:
- Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
- Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
- To serve–stack waffles (whole or cut), top with berries, pecans, and drizzle with maple syrup, if desired.
- Bon appetit!
Notes
- STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
- FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
- NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
- OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
- MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
- PECANS: In addition to using toasted pecans for topping, you can also incorporate it into your waffles if preferred. Simply add ½ cup toasted pecans in with other dry ingredients and continue remaining steps in recipe. See Recipe for Toasting Pecans.
- SWEET POTATOES: Preheat oven to 400 degrees. Thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil. Bake on a foil paper lined baking sheet for 25-30 minutes, until tender when pressed gently.
Nutrition
Calories: 329kcal | Carbohydrates: 58g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 628mg | Potassium: 400mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6298IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 3mg