These hearty waffles use an oat flour pancake/waffle mix as the base and are naturally sweetened and moistened with creamy sweet potato. They're perfect for a nourishing breakfast or freezer-friendly meal prep.
Yields
6 waffles
Prep Time
10 minutes
Cook Time
5-7 min/waffle
In a small bowl, whisk the chia seeds with the warm water. Set aside for 10 minutes, until a thick gel forms.
In a large mixing bowl, whisk together the sweet potato purée, plant-based milk, melted butter or oil, and the prepared chia gel. Add the oat flour pancake/waffle mix and cinnamon (if using). Gently stir until just combined.
Tip: The batter should be thick but pourable. If it's too thick, add plant milk 1–2 tablespoons at a time until the desired consistency is reached.
Preheat your waffle iron and lightly grease it. Pour about ½ cup of batter (or according to your waffle iron size) into the center of the iron. Close the lid and cook for 5–7 minutes.
Because these waffles are gluten-free and moisture-rich, allow them to cook fully. They're ready when steam mostly stops escaping from the iron.
Serve warm with maple syrup, toasted pecans, fruit, or nut butter.
If the waffles are slightly soft due to the sweet potato, place them in a toaster or a 350°F (175°C) oven for 2–3 minutes just before serving to crisp the outside perfectly.
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