Sweet Potato Vegan Waffles

This is the BEST waffle EVER. Not kidding you!

I have been plant based for since January 2018 and lost almost 30 lbs. I felt so amazing, had endless energy–eating healthy never felt so good! My weight did slow down and I was very impatient.

I decided to switch to keto. I did it to see if I could jumpstart more weight loss (you know, those last vanity pounds?), and thinking that maybe some good fats would do me good, since I was staying extremely low in the fat department being HCLF so I could aid in dropping the weight.

After two months of keto, I was not as energetic as my plant based self had been, the keto flu kicked me hard, and I didn’t like the fact I would never eat whole grains again. But I think the big kicker for me was my energy level. I was tired all of the time. If I had never been plant based, prior, I don’t think I would have made the connection. But in comparison, being vegan gave me the most amazing energy! I feel better without dairy and so I’m back and am so happy! So—plant based it is and I will never turn back!

This recipe is from the Forks Over Knives magazine. After watching, “Julie and Julia” the other day on Netflix I was like, I’m going to do that through all my favorite Vegan cookbooks and magazines! I have 8 kids, so I’ll do my best posting daily, but this kickstart of vegan waffles will do just fine!

I topped with mine raspberries and blueberries and drizzled with agave syrup. SO GOOD!

Print Recipe

Sweet Potato Vegan Waffles

So naturally sweet, has amazing crispy texture and tastes almost like a carrot cake! I absolutely will be making this again and again!

Servings

people

Ingredients

• 1 1/2 cups rolled oats
• 3/4 cup all purpose flour
• 2 tbsp. pure cane sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. sea salt
• 1 cup unsweetened plant milk such as almond, rice or coconut milk
• 3/4 cup mashed sweet potato cooked or canned
• 1/4 cup aquafaba Aquafaba, the cooking liquid in canned chickpeas, has an ideal protein composition for an egg replacer.
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. pumpkin pie spice

Servings people Ingredients 1 1/2 cups rolled oats 3/4 cup all purpose flour 2 tbsp. pure cane sugar 1 1/2 tsp. baking powder 1/4 tsp. sea salt 1 cup unsweetened plant milk such as almond, rice or coconut milk 3/4 cup mashed sweet potato cooked or canned 1/4 cup aquafaba Aquafaba, the cooking liquid in canned chickpeas, has an ideal protein composition for an egg replacer. 1 tbsp. apple cider vinegar 1 1/2 tsp. pumpkin pie spice

Instructions

1. In a food processor combine oats, flour, sugar, baking powder, and salt. Cover and pulse until well mixed. Add the next 5 ingredients through the all spice. Cover and pulse just until moistened (batter should be slightly lumpy.) Transfer to a bowl.
2. Add batter to a Pam sprayed, preheated waffle maker, and close the lid quickly; do not open until done. Bake 8-10 minutes. When done, use a butter knife to help lift the waffle off the grid. Repeat with the remaining batter.

Recipe Notes

Adapted from Forks Over Knives Magazine

Share this Recipe