I’m sure by now you know I love me some sweet potatoes. But for Breakfast? Yes, please!
Josh and I recently went to see Sigur Ros, an amazing Icelandic band that he’s loved for years, at the Woods at Fontanel. While the show was absolutely incredible, we had to wait for a decent amount of time before we could cross through the gates and make a beeline for the front near the stage. SO, what better way to pass the time than to scroll through food blogs??
My scrolling through blogs brought me to this wonderful recipe for Sweet Potato Waffles from Running to the Kitchen. These waffles are grain-free, gluten-free, paleo-friendly, no refined sugars, pretty much everything that justifies making and eating them. Now.
I’ve always preferred waffles to pancakes. There’s a lot to be said for pancakes, they are light, fluffy and best of all, they absorb a lot of syrup! But still, I love the texture of waffles, I love that they have a touch of crispness to them. I’m that odd person who goes for brownie crust or the slightly overdone cookies. That extra crunch mixed with the gooey center is perfect in my book.
These waffles don’t crisp up quite the same as the traditional waffles, but the flavor is wonderful and the nutritional benefits are far superior to those traditional ones. The fat content is a bit high on these, but it’s due to the healthy fats from the almond flour, coconut flour and coconut oil. Totally worth it!
We used a variety of toppings, all of which were unique in their flavor, but each were a lovely complement to the sweet potato waffles.
Our toppings included organic maple syrup, dark chocolate chips, fresh blueberries and, strawberries as well as apple butter and fruit jam. I think my favorite ended up being the simple maple syrup and the apple butter with fresh fruit.
These waffles would be the perfect start to a leisurely Saturday morning. I’m guessing most of you owe yourselves a nice, leisurely weekend, so throw these in the mix!
- 1 cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 medium sweet potato, cooked, skin removed
- 2 eggs
- 1½ teaspoons vanilla
- 2 tablespoons maple syrup
- ½ tablespoons coconut oil
- ⅓ cup almond milk
- Preheat your waffle iron.
- Mix all the dry ingredients in a large bowl (everything through the nutmeg).
- Whisk together all the other (wet) ingredients in a medium bowl.
- Add the wet ingredients to the dry and mix until combined.
- Pour the batter (it will be thick and you’ll need to spread it out with a spatula) onto the waffle iron and cook according to the directions on your waffle.
Recipe from Running to the Kitchen.