These waffles turned out so delicious this morning, that I’m writing this up 12 hours later before I leave for an international flight tomorrow. 😉 I need to make these again next time I have sweet potato on hand, and you need to make them stat!
I happened to have some leftover baked sweet potato on hand, but you can also cut some potato into chunks and steam them pretty quickly and then mash them up. I’ve been trying to take a break from wheat recently, so I made these with a mix of gluten-free flours. I’m sure they’d taste just as great with all purpose flour, or a mix of whole wheat and all purpose.
If you have pecans and real maple syrup, you must toast the nuts and warm the syrup to complete the dream!
- 1 cup mashed sweet potato
- 2 eggs
- 1 1/2 cups buttermilk
- 1/4 cup (half a stick) of melted unsalted butter
- 3/4 cup brown rice flour
- 1/4 cup ground flax seed
- 1/4 cup millet flour
- 1/4 cup almond meal or flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Yield: Two large belgian waffles (serves 4 to 6)
- Mix all of the wet ingredients together in a medium sized bowl and set aside.
- In a separate bowl, whisk all of the dry ingredients together.
- Preheat your waffle iron and spray it with vegetable oil.
- Gently blend the wet and dry ingredients together. The batter will be fluffy. Use a measuring cup to scoop the batter onto the waffle iron.
- When the first waffle is done, place it in a 200 degree oven while you cook the remainder of the waffles.
- Serve the waffles with toasted pecans and warm maple syrup. If you dare, put a pat of butter in the maple syrup before you warm it!