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How to make:

Blender Sweet Potato Waffles with Blueberry Sauce (vegan + gluten-free)

Add some vegetables to your breakfast routine with these decadent Sweet Potato Waffles with Blueberry Sauce! Vegan, gluten-free, and made in the blender.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Add some vegetables to your breakfast routine with these decadent Sweet Potato Waffles with Blueberry Sauce! Vegan, gluten-free, and made in the blender.
Author:
Emilie
Yield:
2-3 waffles 1x
Rating: 4.3 from 6 reviews

Ingredients

Instructions

  1. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
  2. Preheat waffle iron; lightly grease or spray with non-stick spray.
  3. In a blender or food processor, add flax mixture, oats, sweet potato, almond milk, 2 tablespoons tapioca starch, agave, baking powder, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
  4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
  5. While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and 1/3 cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
  6. Serve waffles warm with blueberry sauce and additional toppings!

Notes

Store waffles in the fridge for 2-3 days, or freeze separately for easy breakfasts.