Vegan Sweet Potato Waffles
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΎ cup Sweet potato flour ((100g))
- 1 cup gluten free oats ((82g) instant or rolled oats)
- β cup sorghum flour ((40g) )
- 1Β½ tsp baking powder ((6g))
- 2 tsp psyllium husk powder ((6g) or xanthan gum works too)
- Β½ tsp pink salt ((3g))
- Β½ tsp nutmeg ((1g))
- 4 tbsp applesauce ((30g))
- 1ΒΌ cup almond milk ((295ml))
- 1 tsp vanilla extract ((4g))
- 2 tbsp maple syrup ((40g) optional agave works too)
- 3 tbsp dairy free butter ((42g) melted )
Method
- Add all of the ingredients to a blender.
- Blitz on high speed to make a smooth batter (the batter should be more on the thick side).
- Preheat the waffle maker and lightly spritz with olive oil.
- Ladle the batter onto the waffle iron.Cook the waffles until they are golden brown (this should take a few minutes).
- Use an egg spatula to carefully remove the waffle and repeat the above 2 steps.