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!

 

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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

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Welcome!

Welcome!

Hello! I'm Jenny Penton and Mom to 8 hungry children! I have been feeding my family wholesome meals for years and wanted to share my tried and true recipes with you.

You'll find family meals made with wholesome ingredients. I know you'll love these recipes to serve to your families around the table.

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