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Sweet Potato Waffles

Delicious for breakfast or for a snack

You Will Need

How To

Boil the sweet potatoes until they are fork-tender, roughly 10 minutes. Drain and set aside.

In a food processor, add the cooked sweet potato, eggs, maple syrup and vanilla extract. Process until blended. Add the almond flour, baking powder and cinnamon and process until fully combined.

Coat the waffle maker some of the coconut oil and add enough batter to cover the bottom of your maker. Cook for 5 minutes or until golden brown. Repeat the process until all the batter is cooked.

To serve, top with almond butter, strawberries, pumpkin seeds and maple syrup, if using. Enjoy!

  • Leftovers

    Refrigerate in an airtight container for up to three days. Freeze for up to two months.

  • Serving Size

    One serving is one waffle.

  • Additional Toppings

    Add additional berries or nuts.

  • No Waffle Maker

    Make them into pancakes on a pan instead.

Copyright © Samantha Lluisé of Lotus Holistic Health 2020

 

Located inside AnyTime Fitness, 2/532 17 Mile Rocks Rd, Sinnamon Park, 4073