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
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.