Sweet Potato and Pecan Waffles
Wholesome and flavorful waffles made with mashed sweet potato, rolled oats, and pecans, warmly spiced with cinnamon, cardamom, and nutmeg. These nutritious waffles offer a perfect balance of natural sweetness and nutty crunch.
Ingredients
- •1 medium sweet potato, baked until tender, skin removed, and mashed
- •1 cup rolled oats
- •1 cup unsweetened almond, coconut, or cashew milk
- •2 whole eggs or egg replacer equivalent
- •3 tablespoons unsweetened almond butter
- •1 tablespoon flax meal
- •2 teaspoons baking powder
- •1 teaspoon pure vanilla extract
- •1 teaspoon ground cinnamon
- •1 medium clementine zest
- •1 pinch ground cardamom
- •1 pinch ground nutmeg
- •½ cup chopped pecans
- •1 spray Olive oil cooking spray
- •1 serving Maple syrup
- •for serving
Cooking Instructions
- 1.
Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
5 min
- 2.
Preheat a waffle iron to medium heat and grease with cooking spray. Pour about 3/4 cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.
8 min
