Soft and fluffy Sweet Potato Protein Waffles with a perfect crispy edge! These healthy waffles are made with mashed sweet potato, protein powder and whole wheat flour and full of warm spices - a delicious breakfast indeed!
This was kind of an "I need to use up my leftover mashed sweet potato" recipe. I'd baked and mashed a ton of it at once because I don't really like to wait for the baking thing when I have cravings.
But this time I got way hooked on chocolate-flavored stuff so these just remained in the fridge for like 4 days and were going to go bad.
So then there was me, coming up with a recipe and making waffles at midnight + doing a photo shoot so I'd be able to have them the next morning without wasting time then.
And yes, the shoot was required. Food Blogging + Photography > Sleep.
Ingredients for these Sweet Potato Waffles with Protein Powder
- Mashed Sweet Potato - Kinda obvious
- Whole Wheat Flour - You could sub in all-purpose, but it won't be as healthy or whole grain anymore
For paleo, whole30 and gluten-free sweet potato waffles, use a half and half of almond flour and tapioca flour
Oat flour would be a good alternative too - Unflavored Protein Powder - This has no taste at all, so you can replace it with more flour if you don't have any. I use the Multi-purpose Mix from Quest Nutrition.
- Vanilla Protein Powder - Quest here again
The Quest protein powder is sweetened with stevia and sweet enough so there's no added sugar in these waffles. - Eggs
- Almond Milk - You could use another regular milk, but this makes the sweet potato waffles dairy free
- Baking Powder (or ⅓ of Soda) - for the rise
- Cinnamon and Nutmeg - these spices pair just right
How to make these Healthy, Whole Wheat Sweet Potato Protein Waffles
- Whisk together the mashed sweet potato, milk and eggs in a bowl.
- Mix the whole wheat flour, unflavored and vanilla protein powder, cinnamon, nutmeg and baking powder in a large bowl.
- Add the wet mix to the dry and gently fold to combine. Don't over-mix; the batter will be thick. Some small lumps are okay.
- Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
- Close and let cook for 3½ minutes.
- Grease and repeat!
Wet | Dry Wet into Dry Fold
Tips to make Fluffy but Crispy Sweet Potato Waffles
- Blend the sweet potato, milk and eggs in a food processor or blender so they're completely combined.
- Don't over-mix the batter, or too much gluten will form because of the whole wheat flour (especially if you use extra flour) and waffles will be dense.
- Grease the waffle iron between each use. If not, the waffles will stick to the iron - this happened to me.
- Scoop out the mixture into the middle of the iron and close. The batter will spread.
- Do not use too much batter - it will spread and rise a lot and will over-flow the iron or stick to the edges.
- Let it cook for exactly 3½ minutes. Too soon and they will stick to the iron on both sides - also happened to me.
What to serve with these Sweet Whole Wheat Flour Protein Waffles
- Fresh fruit - Strawberries, Blueberries, Bananas are good add ons
- Nut Butter - Almond goes well - or Tahini for a nut-free option
- Maple Syrup - I'd recommend a sugar-free one from Lakanto or Sweetleaf Stevia
- Some extra Cinnamon!
How to store these High Protein Waffles
Fridge: Keep them in an airtight container, and they should last about 3-4 days.
Freezer: Stack them up with parchment paper pieces in between and place them in freezer-safe zipper bags. They're a great make-ahead freezer-friendly breakfast and should last about a month!
Some more healthy waffle recipes to try
- Light and Crispy Protein Powder Waffles
- Oatmeal Waffles with Cacao Coconut Butter
- Rich Dark Chocolate Waffles with Pancake Mix
- Sweet Cinnamon Churro Waffle Sticks with Chocolate Sauce
Crispy Sweet Potato Protein Waffles
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Servings: 4 medium round (6 4½" x 5" waffles)
Calories: 166kcal
Soft and fluffy Sweet Potato Protein Waffles with a perfect crispy edge! These healthy waffles are made with mashed sweet potato, protein powder and whole wheat flour and full of warm spices - a delicious breakfast indeed!
Ingredients
- 1 cup Mashed Sweet Potato, 225g, from 1 large
- ¼ cup Almond Milk, or other
- 2 Eggs
- ⅓ cup Whole Wheat Flour, 40g, see post for sub
- ¼ cup Unflavored Protein Powder, 22g, about ⅔ scoop, or more flour
- ¼ cup Vanilla Protein Powder, 22g, about ⅔ scoop
- 3 teaspoon Baking Powder, or 1 teaspoon Baking Soda
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- Cooking oil spray, for greasing
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Instructions
- In a bowl, whisk together the mashed sweet potatoes, almond milk and eggs.
- In a large bowl, add the flour, unflavored and vanilla protein powders, baking powder, cinnamon and nutmeg and mix.
- Add wet mix to dry and gently fold to combine. Do not over-mix, the batter will be thick.
- Spray waffle iron with cooking oil spray.
- Scoop out ⅓ cup batter into middle of prepared waffle iron. Do not use too much, the batter will spread and waffle will rise a lot.
- Cook for 3½ minutes.
- Remove from waffle from iron and repeat with remaining batter, greasing each time.
- Drizzle on some Tahini or Nut Butter and serve hot with some fresh fruit!
Notes
- Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
- Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
- To make mashed sweet potato:
- Preheat oven to 400°F.
- Wash and scrub sweet potato and piece all over with a fork about 10 times.
- Bake for about 35-45 minutes.
- Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.
- Fridge: 3-4 days in an airtight container.
- Freezer: 1 month stacked with parchment paper pieces in between and placed in freezer-safe zipper bags.
- Quest Nutrition Multi-purpose Mix Protein Powder
- Quest Nutrition Vanilla Milkshake Protein Powder
- Servings: 4 medium round waffles | Serving size: 1 waffle
- Calories: 166kcal
- Fat: 3.1g | Saturated fat: 0.8g
- Carbohydrates: 20.8g | Fiber: 3.5g | Sugar: 4g
- Protein: 14.4g
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