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!
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.