How to make:
Blender Sweet Potato Waffles with Blueberry Sauce
Start your morning with sweet potato waffles! These blender waffles are done in minutes and are amazing topped with homemade blueberry sauce
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Author:
Yield:
2-3 waffles 1x
Rating:
Ingredients
- 1 tablespoon flax meal + 2.5 tablespoons water
- 1 1/2 cups old-fashioned oats
- 3/4 cup sweet potato, mashed (about 1 medium potato)
- 1/2 cup almond milk
- 2 tablespoons + 1 teaspoon tapioca starch/flour, divided
- 2 tablespoons agave nectar or maple syrup, or a few drops of stevia extract
- 1 tablespoon baking powder
- 3 teaspoons vanilla extract, divided
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
- In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
- Preheat waffle iron; lightly grease or spray with non-stick spray.
- 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.
- 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.
- 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.
- 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.