These delicious, nutrient dense waffles are just what your Saturday morning needs! Made with a couple nourishing ingredients, they are sure to keep you satisfied all day long. Best part about them - the toppings possibilities are endless!
“In the morning, I’m making waffles!” - Donkey. Most weekends that quote is running through my mind.
Waffles are one of my favorite breakfast foods. They are so fun to make and you can make them any style you want - sweet, savory, or a combination of the two. Like most things, I’ve made these typically unhealthy food staple and made a nutrient-dense version. These sweet potato waffles are packed with whole ingredients and guess what…I think they taste even better and they are freezer friendly so you can enjoy a tasty waffle any day of the week!
The base of these waffles is (duh) sweet potato. I like to include a couple baked sweet potatoes are a part of my meal prep on Sundays. You just pop them in the oven at 400 F for 45 minutes to an hour. Wrap them in tin foil and store in fridge and you can pull them out whenever you want during the week (aka for these waffles).
Oat Flour How-To
We use oat flour to give the batter a little healthy bulk. You can buy oat flour at most local grocery stores or you can easily make your own at home. Just place a cup of rolled oats in a food processor and mix until fine.
One of the best things about theses sweet potato waffles is that you can top them with pretty much anything you can think of. I was feeling some fall-ish vibes here and topped these waffles with fresh blueberries, a dollop of greek yogurt, chopped pecans, a little bit of pure maple syrup, and a dash of cinnamon. It may be 90+ degrees outside right now but I just LOVE fall flavors. Topping options I recommend as well:
Get a little creative with it! If you discover a topping you love, let me know in the comments below! Enjoy sweet friends ????.Print
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