| PREP | COOK | KCAL | FATS (G) | CARBS (G) | PROTEIN (G) | FIBER (G) |
| 10 mins | 15-30 mins | 298 | 9 | 47 | 8 | 6 |
Ingredients
SERVES 4
¾ cup (200g) sweet potato, mashed (approx. 1 medium potato)
½ cup (80g) rolled oats
½ cup (60g) all-purpose flour
½ cup (60ml) almond milk, unsweetened
2 eggs
1 tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
zest of one orange
¼ cup (30g) pecans, chopped
4 tbsp. maple syrup, to serve
What you need to do
Preheat the waffle maker.
Place the mashed sweet potato, rolled oats, flour, milk, eggs, baking powder, cinnamon, salt, and orange zest into a blender, and blend to form a waffle batter.
Place the mashed sweet potato, rolled oats, flour, milk, eggs, baking powder, cinnamon, salt, and orange zest into a blender, and blend to form a waffle batter.
Pour a portion of the batter into the waffle maker and cook until the waffles are golden and cooked through about 6-8 minutes.
Repeat this process with the remaining batter, and serve with the pecans and a drizzle of maple syrup.
Store leftover waffles in an airtight container in the refrigerator for 3 – 4 days. Reheat the waffles in the oven or toaster.
