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
1cupMashed Sweet Potato, 225g, from 1 large
¼cupAlmond Milk, or other
2Eggs
⅓cupWhole Wheat Flour, 40g, see post for sub
¼cupUnflavored Protein Powder, 22g, about ⅔ scoop, or more flour
¼cupVanilla Protein Powder, 22g, about ⅔ scoop
3tspBaking Powder, or 1 tsp Baking Soda
2tspCinnamon
¼tspNutmeg
Cooking oil spray, for greasing
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.
Storage:
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.