Vegan Sweet Potato Coconut Waffles
Author: Kayla
Recipe type: Breakfast
Cuisine: Gluten-free, Vegan, Refined sugar-free
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Prepare the flax eggs, and refrigerate.
- Begin to microwave the three medium sweet potatoes until cooked (under the potato function of your microwave).
- In a large bowl, mix all the dry ingredients together.
- In the blender, blend all the wet ingredients (microwaved sweet potato and flax eggs included).
- Add the wet to the dry, and mix until just incorporated.
- Grease waffle iron, and cook based on manufacturer's instructions (mine was approx. 4.5 minutes).
- Enjoy!
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/
3.5.3208