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Sweet Potato Oat Waffles with Maple Glazed Pecans Yield: 4 waffles Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
In honor of National Waffle Day, I decided to create these whole food, plant-based waffles for breakfast. Free of refined sugars, eggs, and dairy; they are a healthy treat any time of the day. Enjoy them topped with Sweet Cashew Cream and Quick Roasted Sweet Potatoes on the side. Prep Time 15 minutes Cook Time 2 to 4 minutes per waffle

Ingredients:

Waffles:

• 1/2 cup Grated sweet potato (packed)
• 1 Tablespoon Flaxseed meal + 2 Tablespoons water (or other egg substitute) - Here is a "Better Egg Substitute" recipe
• 1/2 cup Whole wheat flour
• 1/4 cup Rolled oats (old fashioned preferred)
• 2 Tablespoons Date Sugar (Date sugar is dried ground dates and works well in baking) (get date sugar here)
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Ground ginger
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Ground cardamom
• 1 teaspoon Baking powder (aluminum free preferred) (like this)
• 1 cup Non-dairy milk (Unsweetened plain or vanilla)

Maple glazed pecans:

• 1/3 cup Pecans (halves or pieces)
• 1 teaspoon Maple Syrup (Real maple syrup, not pancake syrup :)

Special Equipment:

Box grater for grating sweet potato

Waffle Iron (Belgian style preferred) Belgian Waffle Maker

 

Preparation Method:

Waffles:

Mix the 2 Tablespoons of water with the flaxseed meal or egg replace and let sit while you prepare the sweet potato and gather the remaining ingredients. Begin heating your waffle maker on a high heat setting, or whatever works best for your brand of waffle iron.

Wash a small sweet potato and pat dry with a paper towel. Using a box grater or food processor, grate the sweet potato using the largest holes until you have about 1/2 cup of grated sweet potato, packed tightly into the measuring cup. Place the sweet potato into a microwave safe bowl and cover with plastic wrap. Microwave on high for 2 minutes, remove from the microwave and leave covered for a few minutes until it has cooled.

Whisk together the flour, oats, date sugar, baking powder, and spices in a large bowl. Add the flaxseed/egg mix and the sweet potato and stir to distribute the sweet potatoes. Add the non-dairy milk and continue to stir until fully combined.

Place about 1/3 cup of batter into the pre-heated waffle iron (this may vary based on brand of waffle maker), and close the top and gently press down. Cook based on the recommendations of your brand of waffle maker. It usually takes about 3 minutes per waffle, and you should know the waffle is done when steam is no longer coming out of the waffle maker.

Maple Glazed Pecans:

While the waffles are cooking, heat a small non-stick pan over medium heat and add the pecans. Toast the pecans for about 2 minutes, stirring or tossing the pan a couple of times to prevent burning. Pour the maple syrup into the pan and toss or stir to coat the pecans. Cook for another minute, stirring once or twice, and remove from the heat.

Serving:

Serve the waffles topped with a drizzle of maple syrup or a couple tablespoons of this Sweet Cashew Cream, and topped with the maple glazed pecans. They also pair well with these Quick Roasted Sweet Potatoes.