Description
These Vegan Sweet Potato Waffles feature crisp golden edges and soft, fluffy centers with roasted sweet potato, oat flour, cinnamon, almond butter, and maple syrup. They’re completely egg-free and dairy-free and make an easy breakfast, brunch, or freezer-friendly meal-prep recipe.
Ingredients
- 2 cups roasted sweet potato
- 1 cup all-purpose flour
- 1/2 cup oat flour
- 1 cup unsweetened plant-based milk
- 1/4 cup almond butter
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons pure maple syrup
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil, plus more as needed
- 1/4 cup chopped pecans, optional
- Fresh berries, for serving
- Maple syrup, for serving
Instructions
1. Preheat the oven to 400°F (200°C). Peel and cut the sweet potato into 1-inch cubes. Roast for 25–30 minutes until tender and lightly caramelized.
2. Combine the ground flaxseed meal with 3 tablespoons water. Stir and let it rest for 5–10 minutes until thickened.
3. Blend 2 cups roasted sweet potato, plant-based milk, almond butter, maple syrup, vanilla extract, and the prepared flax egg until smooth.
4. Whisk the all-purpose flour, oat flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
5. Fold the blended sweet potato mixture into the dry ingredients. Add neutral oil and mix gently until just combined. Fold in pecans if desired.
6. Allow the batter to rest for approximately 5 minutes while the waffle iron preheats.
7. Lightly grease the hot waffle iron and add the appropriate amount of batter. Cook for 4–6 minutes or until golden and crisp.
8. Transfer cooked waffles to a wire rack. Keep them warm in a 200°F (95°C) oven while cooking additional batches.
9. Serve warm with maple syrup, berries, bananas, dairy-free yogurt, almond butter, or toasted pecans.
Notes
- Roasting the sweet potato concentrates its natural sweetness and keeps excess water out of the waffle batter.
- If the batter feels too thick, add plant-based milk 1 tablespoon at a time.
- Place cooked waffles on a wire rack instead of stacking them so the edges remain crisp.
- Refrigerate cooled waffles in an airtight container for 3–4 days.
- Freeze cooled waffles for approximately 2–3 months and reheat directly in a toaster or toaster oven.
- Nutrition information is an estimate and varies according to ingredient brands, waffle size, and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 285
- Sugar: 9 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Vegan Sweet Potato Waffles, vegan waffles, sweet potato waffles, plant-based breakfast