Can I use regular potatoes?

Yes, I recommend using a white or yellow potato. Just keep in mind that the flavor and texture will vary depending on what type of potatoes you use. Also, given how flavorful sweet potatoes are, I recommend using a spice as well if you swap them out for white or yellow versions.

How should I reheat leftover sweet potato waffles?

For the best results, I recommend reheating leftover waffles in a toaster. However, they can also be heated in the air fryer, microwave, or oven! The cook time for each method varies, so just be sure to keep a close eye on them to prevent them from burning.

Can I add additional flavor options?

Yes! For savory waffles, I like to add shredded cheese or non-dairy cheese or spices such as cumin. Or, for a sweet potato waffle option, add a dash of cinnamon and coconut sugar if you like.

Can I use this recipe to make sweet potato pancakes?

Sure! To make sweet potato pancakes instead of waffles, follow the same instructions. Then, instead of using a waffle iron, heat a griddle or skillet. Dollop the batter to form pancakes, and cook as normal.

Gluten Free Sweet Potato Waffles (Vegan Option)

Description

Keep these Sweet Potato Waffles on hand for a kid-friendly recipe that is nutritious and delicious! Served sweet or savory, they’re perfect for breakfast, lunch, dinner, and more!

Ingredients

Units Scale

1/2 cup gluten free rolled oats
1 teaspoon baking powder
Pinch of sea salt
Optional: 1/4 tsp of cinnamon and sweetener of choice
185 grams sweet potato, peeled, chopped (about 1 1/4 cup grated)
2 eggs (See notes for substitutes)
3 Tablespoons almond or non-dairy milk of choice
2 Tablespoons flax meal
1 Tablespoon creamy nut butter

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Instructions

Place the oats in a food processor or high-speed blender, and blend or pulse until a mealy texture is formed.
Place the ground oats in a large bowl. Add the baking powder, salt, cinnamon, and sugar (if using), and whisk to combine.
Place the chopped potato in a food processor or high-speed blender, and blend or pulse until a grated texture is formed.
Add the eggs, milk, flax meal, and nut butter to the grated potatoes, and blend or pulse until they are well-combined.*
Transfer the mixture to the bowl with the ground oats, and mix until combined. The batter will still be gritty due to ground oats.
Let the prepared batter sit for 10 minutes..
Heat a waffle iron, and spray it with nonstick cooking oil.
Once heated, pour ⅓ cup of the waffle batter into the waffle iron. *Note – 1/4c to 1/2c cups batter may be used depending on size of the waffle maker. Help the batter spread with a palette knife or the back of wooden spoon.
Cook the batter 2-4 minutes before removing it from the waffle iron. * Note that each waffle maker cooks differently, so check progress at 2 minutes.
Repeat the cooking process until all the batter has been used.
Let the waffles cool on a plate or baking rack.

Notes

Vegan Option: Replace the eggs with a flax egg by combining 1 Tablespoon of flax meal with 2 Tablespoons of water. For a thinner batter, add an additional Tablespoon of non-dairy milk. Vegan batter will take longer to cook, almost double the time per waffle, so be patient.
Makes 2-3 waffles, depending on the size of the waffle iron.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 208
Sugar: 3.3 g
Sodium: 118.6 mg
Fat: 6.1 g
Saturated Fat: 1.8 g
Carbohydrates: 24.5 g
Fiber: 4.9 g
Protein: 9.1 g
Cholesterol: 124 mg