Sweet Potato Paleo Waffles
Comforting, gluten-free waffles made with sweet potatoes, almond flour, and eggs that are perfect for breakfast or meal prep.
Ingredients
Waffle Batter
- 1 cup mashed sweet potato (packed and cooled) Use thick mashed sweet potato for the best texture.
- 1 cup fine almond flour Gluten-free option.
- 2 tablespoons tapioca starch or arrowroot For a crispier texture.
- 2 large eggs Provide structure.
- 2 tablespoons coconut milk or almond milk Add moisture to the batter.
- 1 tablespoon melted coconut oil or avocado oil Plus more for greasing.
- 1 to 2 tablespoons maple syrup, optional For light sweetness.
- 1 teaspoon vanilla extract For flavor.
- 1 teaspoon baking powder Helps waffles rise.
- 1 teaspoon cinnamon Adds warmth.
- Pinch nutmeg and salt For flavor enhancement.
Instructions
Preparation
- Preheat your waffle iron and lightly grease with oil.
- In a bowl, whisk together the eggs, milk, oil, vanilla, and maple syrup if using.
- In another bowl, mix together the almond flour, tapioca starch, baking powder, cinnamon, nutmeg, and salt.
- Stir the dry mix into the wet mix until combined, then fold in the mashed sweet potato. The batter will be thick and scoopable.
Cooking
- Spoon batter onto the hot iron and close. Cook until deeply golden and crisp, approximately 30 to 60 seconds longer than usual for standard waffles.
- Remove gently and cool on a wire rack to keep them crisp. Repeat with remaining batter.
Notes
For extra fiber, stir in a tablespoon of ground flax. You can make these waffles ahead of time, cool completely, freeze flat, then reheat in a toaster for a quick breakfast.