Sweet Potato Protein Waffles

Sweet Potato Protein Waffles (Time: 30 minutes, Makes: 9 waffles)

I didn’t think I would nail this recipe on the third try, so I didn’t take step by step photos, (I will try and add them the next time I make these) but I really wanted to share this recipe as fast as possible because I LOVE these. I threw a mashed sweet potato in some pancakes one day and it was kind of mind blowing. They were the creamiest pancakes ever, and they didn’t need any additional sweetener. I decided to try making sweet potato waffles the next couple of times because I needed a good on the go snack, and waffles seem to hold up better. I also wanted to make these protein packed (about 9g per waffle) so they could act as an alternative to a protein bar.

It’s a little bit of a process to make these, but every step is very simple. I recommend making the full recipe, and freezing any leftovers. It’s super easy to reheat a frozen waffle in a toaster, stuff it with peanut butter, and take it on the go. These are very satisfying and would probably go well with just about any topping, but my favorite combination is peanut butter and bananas with a sprinkle of granola and maple syrup.

Ingredients

2 medium sweet potatoes

1.5 cups almond milk (or any milk)

3 eggs

1 scoop vanilla protein powder – about 1/4-1/3 cup (use a paleo protein powder if you are paleo, if not, any protein will work)

1 cup almond flour

2 tbsp flaxmeal

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking spice or pumpkin pie spice

a pinch of salt

Directions

1: Start by scrubbing your sweet potatoes clean, then stab them a few times with a knife or fork. Place them on a plate and then microwave for about 8-9 minutes until they are soft to the touch and cooked through.

2: Slice open your sweet potatoes and scrape the meat away from the skin.

3: Add your sweet potatoes to a blender or food processor with your almond milk and blend well.

4: Add your eggs and blend.

5: Add the rest of your ingredients and blend well until everything is combined and no lumps remain.

6: Heat up your waffle iron (you can also make pancakes if you don’t have a waffle maker). Once your waffle iron is ready, add 1/2 cup of the batter and cook. Once the waffle iron says it is ready, leave the waffle in for a touch longer; this batter is pretty moist so it needs a slightly longer cook time.

7: Repeat step six until you are out of batter. It should make 8-10 waffles total. Top with your favorite toppings and enjoy!