Gluten-Free Sweet Potato Waffles
Made in a blender with fiber-rich oats, warming spices, and earthy sweet potatoes, everyone loves these crispy, tender Sweet Potato Waffles
Servings: 8
Equipment
- Waffle Maker (you don't need anything fancy)
- Blender (makes preparing the batter a breeze)
- Baking Sheet with Rack (helps to keep the waffles warm)
Ingredients
- 2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- 1 ¼ cup buttermilk see note for homemade buttermilk
- 2 large eggs
- 2 cups sweet potato puree or flesh of 2-3 baked sweet potatoes
- 1 teaspoon vanilla extract
Instructions
- Grease and preheat the waffle iron according to the manufacturer's instructions. Preheat the oven to200℉ (95℃).
- Place 2 cups of rolled oats into the blender with 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Pulse until the ingredients are nice and combined together. Pour out this mixture into a mixing bowl and set aside.
- Place 1-¼ cups buttermilk, 2 eggs, 2 cups sweet potato puree (or flesh of sweet potatoes) and 1 teaspoon vanilla extract in the blender. Blend until smooth. Add the flour/oat mixture on top of the wet ingredients and blend again until smooth and combined. If your batter is too thick, add up to 3 tablespoons of additional buttermilk. *By placing the wet ingredients on the bottom of the blender, the batter will come together much easier.
- Ladle ⅓- ½ cup of the batter unto each waffle iron (use the amount directed per your waffle maker) and cook until golden on both sides.
- Remove the cooked waffles from the waffle iron, place them onto a baking rack on a sheet pan, and keep warm in a 200℉ (95℃) oven until serving. Repeat until the batter is gone, greasing the waffle iron in between each batch.
- Serve with toasted walnuts, maple syrup, and whipped cream if desired.
Notes
Oats: You can use old-fashioned regular oats or quick-cooking oats for these sweet potato waffles. Do NOT use steel-cut oats.
Sweet Potato Puree: You can opt to use canned or homemade sweet potato puree or the flesh of 2 large or 3 medium leftover baked sweet potatoes.
Buttermilk: To make homemade buttermilk, combine 1-½ teaspoons lemon juice or apple cider vinegar with 1-¼ cup of any variety of non-dairy or regular milk and let sit for 5 minutes before using.
Storage: Store leftover cooled waffles in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze for up to 3 months. Toast in a toaster or toaster oven to reheat.
To Bake Sweet Potatoes for Sweet Potato Puree: Preheat the oven to 400 degrees F. Pierce 2-3 sweet potatoes with a fork several times then place them on a sheet pan lined with foil. Bake the potatoes until fork tender, about 40-50 minutes. Once baked, let cool slightly, remove skins and blend or mash the flesh of the potatoes with a fork until smooth. Alternatively, use my instructions for Instant Pot Sweet Potatoes.
Nutrition
Calories: 168kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Cholesterol: 41mg | Sodium: 213mg | Potassium: 595mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13575IU | Vitamin C: 13.7mg | Calcium: 138mg | Iron: 1.7mg
