A delicious recipe for sweet potato waffles – and they’re just as good with pumpkin! Healthy veggies in my decadent breakfast? And they’re vegan? Yes, please!
- 2 Tbsp ground flax seed
- 5 Tbsp water
- 1 cup sweet potato or pumpkin puree
- 2 cups unsweetened almond milk
- 1/2 cup vegan margarine, melted (I used Earth Balance)
- 1/4 cup packed light brown sugar
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Cooking oil spray
- Combine the flax seed and water in a small bowl to make a flax egg, and set aside to thicken for a couple minutes.
- In a large bowl, combine the sweet potato (or pumpkin) puree with the almond milk and whisk well. Slowly pour in the melted margarine while whisking vigorously. Add the brown sugar and the flax egg, and whisk until combined.
- In another bowl, combine the flours and the rest of the dry ingredients. Stir until combined. Add the dry ingredients to the wet and stir until just combined – you should have a slightly thick batter.
- Heat your waffle iron to medium. Grease the iron with cooking oil spray and add an appropriate amount of batter, spreading it around as necessary (this may take a time or two to get the hang of it).
- Cook until the waffle is no longer steaming profusely. This took about 6 minutes per waffle in my Belgian waffle maker, but it may take more or less time depending on the shape and size of waffles you make.
- Serve immediately with some extra margarine and maple syrup on the side.
- Category: Waffles
- Method: Waffle Maker
- Cuisine: Breakfast
Keywords: sweet potato, waffles, pumpkin, vegan, comfort food