Vegan Sweet Potato Coconut Waffles
Author: 
Recipe type: Breakfast
Cuisine: Gluten-free, Vegan, Refined sugar-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups gluten-free oat flour
  • 2 tbsp Bob's Red Mill Protein & Fiber Nutritional Booster (unflavored)
  • ⅓ cup coconut flakes
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1½ cups almond milk
  • 3 medium sweet potatoes
  • 2 flax eggs (1 tbsp flax/3tbsp water per egg)
  • 2 tbsp maple syrup, agave, or coconut nectar
  • 2 tsp vanilla extract
Instructions
  1. Prepare the flax eggs, and refrigerate.
  2. Begin to microwave the three medium sweet potatoes until cooked (under the potato function of your microwave).
  3. In a large bowl, mix all the dry ingredients together.
  4. In the blender, blend all the wet ingredients (microwaved sweet potato and flax eggs included).
  5. Add the wet to the dry, and mix until just incorporated.
  6. Grease waffle iron, and cook based on manufacturer's instructions (mine was approx. 4.5 minutes).
  7. Enjoy!
Nutrition Information
Serving size: 1 waffle Calories: 194 Fat: 5.3g Carbohydrates: 32.5g Sugar: 3g Sodium: 50 mg Fiber: 5.6g Protein: 5.3g
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/sweet-potato-coconut-waffle/