Gluten-Free, Vegan Sweet Potato Waffles

5 from 2 votes

Beta carotene rich sweet potato makes this waffle extra special. Boost your kid's favorite breakfast by sneaking in vegetables and set a healthy tone for the start of the day.

Prep Time15

Cook Time5

Total Time20

Method: Cooking

Course: Waffles

Servings: 4 Round Waffles

Ingredients

WET INGREDIENTS:

1 and ½ cups almond milk
1 cup mashed sweet potato
1 teaspoon apple cider vinegar
3 tablespoons avocado oil
2 tablespoons maple syrup
1 teaspoon vanilla extract

DRY INGREDIENTS:

1 and ¾ cup gluten-free baking mix
¼ cup yellow cornmeal
2 tablespoons ground flaxseed
1 tablespoon baking powder
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon salt

ADD-ONS:

1 cup chopped walnuts

Instructions

In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin. Stir in the walnuts, if using
Spray the waffle iron with cooking spray and make waffles according to the instructions that come with your waffle iron. I had to use about ⅔rds of a cup of batter for each waffle.

Notes

Cornmeal gives a nice crunchy texture to waffles. Although it's optional I would recommend using it. If cornmeal is not available just use whatever flour you are using for that ¼ cup too.
I have tried this recipe with whole wheat pastry flour too and it works great as well. The quantity of milk might vary depending upon the type of flour you are using, so add it in small increments. For the gluten-free mix 1 and ½ cups of milk was enough for me. I added a tablespoon of water to adjust the consistency a bit. Whereas the whole wheat flour version required 2 cups of milk.
This sweet potato waffle recipe is very forgiving so feel free to substitute any of these ingredients with whatever is available without changing the quantity. Pureed pumpkin, mashed banana are some of the other things which you can use instead of sweet potato. I have tried it with store-bought canned pumpkin too.
These gluten-free sweet potato waffles or any waffle in general freezes well. When you are ready to eat toast it in a bread toaster and you are good to go.
I wanted to bump up the nutritional value of these waffles, so I did use 1 full cup of chopped walnuts. It did increase the protein, fat and fiber content of these gluten-free sweet potato waffles. Choose to reduce the number of walnuts or substitute some of it with chocolate chips.

Taste & Texture

I was very happy when my husband asked what's different about these waffles, it tastes like the usual ones. The kids also didn't feel that it was any different at all. None of them realized that it was made with gluten-free flour. I wasn't also able to notice any difference in the taste or texture. I can't wait to get more of this gluten-free mix to make more gluten-free treats.

Nutrition