Sweet potato waffles combine warm fall spices and sweet potatoes for the perfect balance of moisture, spice, and sweetness. What a great way to incorporate oats, quinoa, and sweet potatoes into a balanced and delicious breakfast. It’s also perfect for using up those leftover sweet potatoes! We love to use this batter for pancakes too!!
Prep time 15 minutes
Cook time 25 minutes
Yield 4 servings
- ½ cup uncooked quinoa
- 1 cups oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons pumpkin pie spice
- ¼ teaspoon sea salt
- 1 cup mashed sweet potatoes
- 1 ½ cups plant-based milk
- 1-2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Preheat the waffle iron until the ready light appears. It’s a good idea to continue heating the waffle iron after the ready light appears because a very hot waffle iron prevents sticking.
- Place the quinoa and oats into a blender and process on high until the mixture resembles flour. Add the remaining ingredients and blend until well combined. You may need to stop the blender and scrape down the sides to incorporate all the flour.
- Pour the batter onto the heated waffle iron and cook for 10-12 minutes. Do not attempt to open the waffle iron before 10 minutes as this may cause the waffles to separate and stick. The trick is patience! When 10 minutes is up and there is no steam escaping from the waffle iron, slowly lift the lid. If any separation is occurring, quickly close the lid and give it another minute or two. Waffles will not stick if you cook them until they are crispy on the outside, so adding extra cook time is an important last step. Serve with a fruit sauce, maple syrup, or fresh fruit.