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