With the slower mornings of summer, it seems like the kids are requesting pancakes or waffles more than during the school year (every day’s a weekend for them, right?!) And I don’t mind it, but I’ve been brainstorming ways to try to work some more nutrients in. So I decided to create these sweet potato waffles, which also happy to be gluten-free if that’s something that you or someone you love needs to consider!
I’ve played around with this recipe using different flours and ingredients, and always come back to the original version with coconut and oat flour. I use coconut flour for my Gluten Free Strawberry Shortcakes, and it works great here too. A few things about coconut flour though: it will give the waffles a slight coconutty taste, which I actually love and hope you will too. Also, coconut flour sucks up liquid! It may seem like 3/4 cup is a lot of almond milk to add, but trust me it will get absorbed. You may even need to add a little more to get it pourable. If you decide to sub another flour for coconut, make sure to decrease the amount of milk. I recommend adding it slowly and stirring in between, to gauge when it becomes “pourable”. You ultimately want the batter to be the consistency of slightly thinned brownie batter. Mmmm.
The total cook time for these is mainly hands off while you bake the sweet potato. If you don’t have time to bake, just cook in the microwave! Easiest way is to poke holes in it with a fork, wrap it in a damp paper towel, and cook on high for 3 – 4 minutes per side (although cooking times can vary greatly by potato size and microwave, so just know it’s done when you poke it and it seems soft inside. Highly scientific.) If you want to go the oven route, you can either bake the sweet potato(es) the night before, or throw in the oven when you first wake up.
However you cook it, once it’s done, scrape out the inside and throw it in the blender or food processor with the other liquid ingredients. (If you don’t have a blender or food processor, just mash it all together with a fork and make sure it’s well blended. The final batter will be chunkier and I haven’t tried it that way, but flavor should be the same!)
Then process it until it looks like this:
Mix with your dry ingredients, add the milk, and you’re ready to cook! On my small circular waffle iron, I used setting 4 which is medium high and gets them soft on the edges and inside, with a perfect amount of crisp outside.
And as for serving, I like them just plain, but the kids prefer a swirl of syrup, or yogurt and fruit. I also had recipe testing leftovers for dinner one night and just topped it with a salad of spring mix, feta, tomatoes and vinaigrette which sounds random but was really good….
I am working on another version of these, made with no flour. I’ll add that in after I get it nailed down!
These gluten free sweet potato waffles will add some variety to an old favorite, along with Vitamin C (beta carotene), potassium, and fiber. But the best part is that they taste amazing!
- 1 cup mashed sweet potato
- 1 Tbsp honey
- 1 Tbsp coconut oil softened
- 1 egg
- ½ tsp vanilla
- ½ cup oat flour (certified gluten free if desired)
- ½ cup coconut flour
- 1 tsp baking powder
- ½ baking soda
- ½ tsp cinnamon
- ¾ cup almond milk
Add the first 5 ingredients to a food processor or blender and process until smooth. Mix together the flours, baking powder, baking soda, and cinnamon in a bowl.
Add the wet ingredients to the dry and stir to combine. Add the almond milk in 1/4 cup increments, stirring in between additions. Note: The coconut flour will suck up the almond milk, so add a little more at the end if your mix isn't pourable. The batter should be a thick, pourable consistency, almost like brownie batter.
Cook according to your waffle iron instructions. On ours, a small round one, I use medium heat/setting 4.
Note: these are gluten free if you use certified gluten free oats. Also, you can sub other flours but know that the amount of milk will need to be adjusted. Coconut flour sucks up liquid more than other flours, so if you try another flour, add the milk in small amounts until the batter is a thick, pourable consistency.