Cinnamon Oatmeal Waffles with Sweet Potato Butter

Waffles are such a traditional breakfast food, and one of my favorite breakfast foods. But I have always been a “waffle-snob” and prefer fresh made, never toasted. Those frozen packaged waffles are gross, if you ask me. They don’t even taste like waffles. And they certainly don’t have real food wholesome ingredients. Since it is incredibly easy to make homemade waffles, I always have. You should, too.

“Best waffles ever!” is the response I get when I serve these. And the sweet potato butter on top is to die for. It adds the perfect touch of sweetness without refined, damaging sugar. It tastes similar to pumpkin pie filling. Maybe that’s why we love it so much in my house!

Dairy butter and even vegan butter, which typically contains palm oil, can be highly damaging to the body. The health benefits of sweet potatoes:

anti-inflammatory

anti-aging

promote a healthy digestive tract

high in folate which is necessary for DNA synthesis

strengthens the immune system

prevents heart disease

improves eyesight

maintains fluid and electrolyte balance in cells

reduces water retention

helps normalize heartbeat

For those reasons listed above, I like to make sweet potato butter rather than use oil-based butters. With a great taste and a huge boost to my health…sign me up!

Sweet Potato Butter

1 medium sweet potato, peeled and diced

1/4 cup pure maple syrup

2 tbsp unsweetened plant milk

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

  1. Boil peeled and diced potatoes until fork tender. Drain then place in a food processor with the rest of the ingredients. Pulse until smooth and creamy. Chill in refrigerator until ready to serve.

Cinnamon Oatmeal Waffles

3/4 cup unsweetened plant milk

1/4 cup unsweetened applesauce

1/4 cup aquafaba

1 tbsp apple cider vinegar

1 1/2 cups oatmeal

1/2 cup brown rice flour

1 1/2 tsp baking powder

pinch of Himalayan sea salt

1/2 tsp ground cinnamon

  1. Add all liquid ingredients to a bowl and whisk until combined.
  2. In a food processor, add the dry ingredients and pulse until a course flour forms.
  3. Combine the dry ingredients with the wet ingredients and mix well. Let the batter stand for 5 minutes while you warm up your waffle iron.
  4. Cook waffles according to waffle iron instructions.
  5. Serve warm with a dollop of sweet potato butter! (tip from my son: you can’t go wrong with a drizzle of maple syrup on top 😉 )

 

4 comments

  1. Your sweet potato butter recipe sounds great. Your instructions call for “tomatoes” to be peeled and boiled. Is this a typo? As I’m not seeing tomatoes in the recipe.

    1. Yes! Thanks for pointing that out. Correction has been made to say POTATOES, not tomatoes. 🙂

  2. Trying to avoid rice products. Can I use any alternative flour?

    1. Absolutely! I have used oat flour and it works great. Almond or coconut flour do not work as well.

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