I have shared many pancake recipes on the blog. Peanut Butter Cup Pancakes, High Protein Blender Pancakes, Strawberry Cheesecake Pancakes, PB&J Pancakes and even Sweet Potato Pancakes. Yet, I have only shared one basic whole wheat waffle recipe.
So it is high time I give some waffles some love–especially since I love waffles more than pancakes myself. It is those crispy edges and pockets for syrup that get me!
The best part about these waffles, other than their rich flavor, is how versatile they are.
I love to make them the day after Thanksgiving and sub out my leftover Sweet Potato Casserole for the sweet potato puree. But you could use canned pumpkin or even pumpkin pie –why not?!
It is as simple as gluten-free oats, sweet potato (or pumpkin or leftover Thanksgiving side dishes), a bit of milk (any variety), eggs and spices all whirled together in a blender and then baked to perfection on a greased waffle iron. I use a cheap waffle iron that has lasted for years I have tried a few fancier ones and they fail every time!
- 2 cups Sweet potato puree (or leftover sweet potato casserole or pumpkin puree.)
- 2 Eggs
- 2 cups Oats, gluten-free
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ½ tsp Nutmeg, ground
- 1 cup Milk
- 1 tsp Vanilla extract--omit if using leftover casserole
- Grease and preheat the waffle iron according to manufacturer instructions.
- Place all ingredients in blender and blend until smooth and incorporated.
- Ladle ⅓ cup of mixture unto each waffle iron mold and cook until golden on both sides.
- Serve with toasted walnuts and maple syrup if desired.
Now grab a fork and dig in!
This recipe was featured on Meal Plan Monday.